AEB Fermol PB2033

Description

• Low SO2 production and low malic acid consumption make this Yeast ideal for wines that will go through a malolactic fermentation.
• Controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne (France), faculty of sciences.
• The main characteristic of this Yeast is the high production of glycerol and polysaccharides. It produces full-bodied wines characterized by nuances of red fruit and dry figs.
• Its nutritional demand is substantially lower than average.
• Its low SO₂ production and low malic acid consumption make this Yeast ideal for wines that will go through a malolactic fermentation.

DOSAGE RATE

• 10-30g/100kg crushed grapes