Ideal strain for big volumes of wine when winemakers are mainly looking for a secure fermentation. Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired. Optimum for the production of full-bodied red and white wines.
- Yeast Strain: Saccharomyces cerevisiae
This strain guaranties a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora. Good alcohol resistance (till 15% vol.) and specially recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range (15°C to 35°C, 59°F to 95°F). Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content).
Oenological Properties:
- Neutral strain regarding the aromatic profile
- Selected for its ability to give very clean aromas and characterised by a low production of volatile acidity and acetaldehyde
