This strain is excellent for fruity white & blush country wines especially where residual sugars are desired. It 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 which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate.

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.

Aroma Characteristics: The positive contribution from the esters will give the wine a fresh and fruity aromatic quality which will hold up well over time during aging.

Higher Alcohol Wines: This yeast is not suitable for wines above 14% ABV.