- Selling Unit: Each
- Species: Saccharomyces cerevisiae
- Competitive Factor: Active
- General Sensory Contribution: Esters
- Ideal for: light, fresh, crisp whites
- Tends to express the freshness of white grape varieties.
- Natural fresh fruit aromas are retained for longer, compared to wines fermented with standard yeast
- Recommended for the fermentation of icewines, rosé or basic red wines.
- Not malolactic-bacteria compatible.
- Low vinyl phenol production (POF-)
- Product of Canada