This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.
Suitable for Zinfandel, Fruit wines and more.
Alcohol Tolerance: 14% ABV
Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 18 – 28°C (64 – 82°F).
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