Product details

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Cross Evolution™

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

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 Riesling

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Long

MLF Compatibility
Recommended

Nitrogen Needs
Low

Alcohol Tolerance
15 %

SO₂ Production
Low

Max. Temperature
20 °C

Min. Temperature
10 °C

Suitability for co-Inoculation
Not recommended

Acetaldehyde Production
Low

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