Yeast adapted for all types of wine fermentation (formerly Actiflore C).
- Excellent fermentation characteristics including good kinetics, low nitrogen requirements and alcohol tolerance of 16 % (v/v).
- It is most suited for the production of elegant red wines like Cabernet Franc and Cabernet Sauvignon, but has been shown to produce highly complex white wines, especially when barrel fermented.
- In white wines, it enhances the production of esters and varietal characteristics.
Pliki do pobrania:
- Karta charakterystyki