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Yeast specially selected for the production of more aromatic wines because it produces more esters, aroma components and glycerine than other yeasts. Promotes malolactic fermentation through a rapid autolysis of the yeast cells at the end of the fermentation. Also ideal for use with fruit/ grapes with a lot of malic acid. Alcohol tolerance: 15 % vol. Wide temperature range: 10-30 °C. Dosage: 2-3 g/10 litres.
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Pectic Enzyme is recommended for all fresh
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Tags: wine yeast