Bacteria and Yeast PROSECCO,South Africa price supplier

Saccharomyces cerevisiae - Aromatic refinement and effective fermentation.

Selected yeast for the production of still wines and the elaboration of premium petillant and sparkling wines.

PREMIUM® PROSECCO is produced and distributed in the dry form, after careful field inspection of the wet form and after having shown that, due to the special desiccation process, the dry form still has all the physiological characteristics and desirable characteristics of the strain. Given its characteristics, it is particularly recommended for production of petillant and sparkling wines elaborated in bottles or in an autoclave. It is also useful for the primary fermentation of white and rosé must, if you want to intensify the primary aromatic characteristics of the product.

PREMIUM® PROSECCO does not produce reduced sulfur compounds, and yields aromatic complexity without interfering with the refinement and delicacy of the primary aromatic component. Physiologically, it is optimally resistant to alcohol, pressure, sulfur dioxide, and difficult fermentation conditions, thanks to its killer characteristics.