Offers fermentation security whilst producing very low levels of acetaldehyde, H2S and SO2, and can contribute to good fruit intensity.
Exhibits s a special ability to produce very low level of H2S and SO2, and contributes to exotic, tropical and citrus fruit intensity.
Contributes to varietal fruit expression and is known to enhance citrus fruit aromas including lime and grapefruit. Recommended for Rieslings.
This yeast produces a high level of fatty acid ethyl esters, which tend to promote aromatics described as apricot and tropical fruit.
A genuine tool to reveal fruity esters in white or rosé wines, helping to reduce acetaldehyde formation also.
Particularly suited for white wines destined for extended lees contact and has the ability to enhance floral aromas, important in Riesling.
A neutral wine yeast, which allows varietal character to dominate wine aroma, and is well suited to sparkling and ice wines as well as ciders.