- Selling Unit: Each
- Species: Saccharomyces cerevisiae
- Competitive Factor: Sensitive
- General Sensory Contribution: Esters
- Ideal for: blush and semi-sweet wines with tropical fruit character.
- Longlived aromas are due to its production of relatively stable esters and higher alcohol levels; 71B®
- Softens high-acid musts by partially metabolizing malic acid.
- Very malolactic-bacteria compatible.
- Product of Canada