- Yeast Classification: Saccharomyces Bayanus.
- Recommended Temperature Range: 14-32c.
- Rehydration: None Required.
- Killer Factor: Positive.
- Alcohol Tolerance: 18%.
- Dry Weight: 92-96%
- GMO Status: GMO Free.
Aroma Characteristics: This strain exhibits very neutral sensory characteristics, so aroma would be from the grapes/fruit alone.
Flavour/Mouthfeel: Sensory impact on flavour profile is very low, and fermentation is completed to dryness resulting in wines which are crisp, dry, and rigidly structured. Wines made with this strain tend to be low to medium bodied, due to low glycerol production and lack of residual sugars.
Higher Alcohol Wines: Suitable for high alcohol wine of all styles, this low fused oil producing strain ferments cleanly up to 18% ABV.
Suitable For: Cabernet Sauvignon, Chardonnay, Vegetable Wine.