Wine yeast from natural strain, Saccharomyces Cerevisiae Bayanus. Quick start, stable growth, qualitative fermentation and the balanced end-product on flavoring and aromatic parameters. Capable to work at 22-35°C, Suitable for champagne, cider and white wines.
The use of this strain is also advisable when musts with high sugar content are to be fermented and where the alcoholic content will therefore be high.
Product specification
» Alcohol tolerance up to 18 % vol.
» Temperature range: 22-35°C.
» Dosage: 2-3 g/10 litres