| ≥1 piece |
Saccharomyces cerevisiae - Cleanliness and elegance during second fermentation. Strain selected
Saccharomyces cerevisiae - Cleanliness and elegance during second fermentation. Strain selected for the production of classed wines.
Strain with an optimal aptitude for the primary fermentation and refermentation of Chardonnay. The selection has shown that if an adequate amino acid and vitamin component is present in the must, its metabolic activity is directed to the production of b-phenyl ethanol and esters from fermentation. This organoleptic by-product can enhance the characteristics of freshness and agreeableness of the final product, optimally sustaining the typical aromas of the grape variety. It has a light removal action of malic acid and the capacity to be a good cryophilic fermenter, in keeping with traditional sparkling-winemaking technologies.
Aromatically, PREMIUM® chardonnay is characterized by its capacity for floral aromas, limiting the hints of bread crust. These characteristics have always distinguished it in sensory analyses in fermentation tests.
Quality control done by the Institute of San Michele allAdige.
| Product Type: Yeast |