Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the University of Stellenbosch, South Africa
Specie
Saccharomyces cerevisiaie cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters, in particular thiols and enhances mouthfeel.
White Wine
Rosé Wine
Rosé Wine
Hybrid yeast. Distinctive fruity and floral notes with mouthfeel. A high releaser & converter of thiols, resulting in wines with high 4MMP, 3MH & 3MHA.
CROSS EVOLUTION is a natural hybrid (non GMO) isolated from the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. CROSS EVOLUTION enhances the mouthfeel, aromatic potential while supporting and balancing the structure of white and rose varieties with high alcohol potential, low fermentation temperatures and low nitrogen levels. Suited to Sauvignon Blanc, Chenin Blanc, Pinot Gris, Roussanne and Viognier, as well as Gewürztraminer and RieslingFermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Long
Nitrogen Needs
Low
Alcohol Tolerance
15 %
SO₂ Production
Low
Max. Temperature
20 °C
Min. Temperature
10 °C
Acetaldehyde Production
Low
