Saccharomyces Cerevisiae var. Cerevisiae.
Yeast for obtaining more aromatic wines, by forming abundant esters, aromas and glycerine compared to other cultures. Stimulates malolactic fermentation by rapid autolysis of yeast cells at the end of fermentation. Ideal for fermenting fruit/grapes with high malic acid content.

• Alcohol tolerance up to 15%vol.
• Wide temperature range of use: 10-30°C.
• Dosage: 2-3g/10 litres.