Fermol Arome Plus

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About Fermol Arome Plus
  • Selected by the microbiology laboratory from the University of Reims, Champagne-Ardenne(France), faculty of sciences.
  • This yeast produces B-glucosidase enzymes, causing the release of aromatics that would otherwise be lost with the lees.
  • It gives the wine a floral bouquet and is ideal for aromatic varietals like Gewürztraminer, Riesling, Muscat, Malvasia etc. Arome Plus is characterized by a very short lag phase and requires a good level of nutrition.
  • It is not recommended for high alcohol wines.
  • It is a moderate producer of SO2 and this makes this yeast ideal for vinification in not perfectly sound grapes.
  • This yeast also has a significant consumption of malic acid.
Dosage Rate
  • 10-30g/100kg crushed grapes
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Product: Fermol Arome Plus

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