Yeast strain that preserves varietal characters and produces fermentation aromas. When fermented at temperatures between 14-16°C, it enhances citrus and mineral notes. At higher temperatures (17-20°C), it produces intense aromas of white and tropical fruit. Due to its ß-lyase activity, it is recommended for the fermentation of thiol-producing varietals such as Sauvignon Blanc, Pinot Blanc, Riesling and Gewurztraminer.
- Applications: fruity white wines obtained from neutral grapes and thiol-producing varieties
- Dosage: 20-40 g/hL
- Packaging: 0.5 kg - 10 kg