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
Enhance varietal character
Chardonnay
Volume
Solaris
Orion
Cider
Pinot Blanc
Fruit Wine
Bacchus
Rosé Wine
Natural cross hybrid for aromatic whites and rosés
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.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Long
Nitrogen Needs
Low
Alcohol Tolerance
15 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
20 °C
Min. Temperature
14 °C
Acetaldehyde Production
Low