Unique Citric Acid Negative strain
Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired

  • Protects primary fruit aromas and preserves varietal character
  • No buttery characters as there is no formation of diacetyl
  • Provides a very clean MLF giving excellent fruit purity
  • No increase in VA because there is no acetic acid production
  • Use low-SO2 producing yeast and co-inoculate for optimum performance
  • Min pH 3.2; max alc 14.5%; max 20ppm TSO2 at pH 3.3; temp range 16-26°C

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