Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal aromas
Red Wine
Finesse, fruit and colour
Recommended for Pinot noir for its excellent ability to preserve colour. It increases the colour intensity from 5 to 15% when compared to many other selected or native yeasts. Its essential sensory contribution is to accentuate the varietal fruit aromas (strawberry, gooseberry, blackberry) typical of many red grape types, with a good balance between the freshness and maturity of the fruit, and with finesse and elegance.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Short
Nitrogen Needs
High
Alcohol Tolerance
15 %
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
