Nutrients / Protectors
Specific Inactivated Yeasts
Selected by University of Torino - Italy
Saccharomyces cerevisaie cerevisiae
General Sensory Contribution
Enhances varietal aromas and contributes to color stability. Adds a structural component.
Suited to thin skinned, low anthocyanin red grape varieties such as Nebbiolo, Pinot Noir and Barbera. For long aging, colour stability and structureSelected by the University of Torino from over 600 isolates collected from wineries of the Barolo region. Selected as a dominant yeast able to protect colour and respect the Nebbiolo varietal character. Particularly suited to red wines that will undergo long periods of aging, as well as varietals relatively low in anthocyanins. Enhances varietal characters (including plum, spice) and contributes to wine mouthfeel. Recommended for reds to offer complexity especially in Nebbiolo, Pinot Noir, Barbera, Merlot, Shiraz, and Zinfandel