Yeast Strain for Fermentation
This strain has the ability to reduce malic acid by up to 30-35% and decrease the total volumetric acidity, making it ideal for young wines intended for early consumption and for use with fruits with high acid content. This moderately fermenting yeast will soften the palate and also contribute a significant amount of esters, imparting a fresh and fruity character to the wine.
- Suitable for: Zinfandel, fruit wines, and others.
- Alcohol tolerance: 14% ABV
Usage Instructions: No rehydration required - add directly to the grape must and stir well. For best results, ferment at 18 - 28°C.
Storage Recommendations: Store in a cool, dry place.
- Type
- Fermentation Yeast
- Cap
- No
- Pieces
- 1
- Type of Operation
- -
- Season
- Wine
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.