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Granular yeast for white wines. Provides elegant, aromatic (especially 2-phenylethanol, rose), creamy, nuanced wines.
Special granular yeast for the fermentation of primarily white wines. Provides elegant, aromatic, creamy, nuanced wines with mainly floral aromas (white flowers) and fruity notes (peach, apricot). High production of 2-phenylethanol (rose). Optimal use at temperatures between 12 and 18°C. SO2 and alcohol-resistant, POF-negative.
Features:
Grape varieties:
Ideally suited to grape varieties such as Ugni Blanc, Chardonnay, Muscat, Gewürztraminer, Aligoté, Viognier, Pinot Gris, Chenin Blanc, Riesling, Semillon Pinot Blanc, Neuburger, Rotgipfler, Zierfandler (Cirfandli), Kerner, Johannieter, Solaris, …
Dosage:
15-25 g/hl
Use:
Stir 1 part yeast into 7 parts water and 3 parts must at 35-40°C. Leave to rehydrate for at least 15 minutes. Then add to the must. Make sure the temperature difference between the yeast starter and the temperature of the must in your fermentation tank is no more than 10°C.
Shelf life:
Vacuum-packed. Store unopened in a cool, dry place (<15°C, ideal 4-8°C). Use within 2-3 days of opening.
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OenoBioTech |
Data sheet
Dimensions (incl. Packaging)
