The yeast was selected from natural and high quality yeast strain and ferment promptly, stably and thoroughly.
Good lixiviation for tannins and pigments, producing more amylose, good structure, balance and full flavour especially for red wines. Additional benefit to enhance the varietal aromas.
Good flocculation after fermentation, stable pigments, amino acid and wine come from autolyzed yeast have enough benefit for lactic acid fermentation in Malolactic fermentation(MLF).
Suitable fermentation temperature range: 10~30°C
Sugar to Alcohol conversion: 16.8(g /L)/1% alcohol(v/v)
Alcohol resistance: ≥14%(v/v)
Low production of volatile acid
No production of bad by-products
Low foam formation