Laffort Zymaflore Alpha – 500g
CAD 150.36
Non-Saccharomyces Yeast for a complex aromatic profile and increased mouthfeel. For red wines during pre-fermentation maceration, and all white varietals.
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😊 38 in stock at our B.C. warehouse.
Product Description
Torulaspora delbrueckii – Crafting the biodiversity: in association with S. cerevisiae for wines with high organoleptic complexity. Terroir selection. Grape varieties: All wines.
- Significant volume and length on the palate.
- Enhances aromatic diversity and intensity.
- Low volatile acidity production.
- Aromatic purity (POF(-)), low acetaldehyde, acetoin, diacetyl, volatile acidity and H2S production.
Recommended for white, red or rosé wines with superior organoleptic complexity (both aromatic composition and palate depth).
- Allows for reduced dosage of SO2
- Controls microbial flora during pre-fermentation maceration.
- Increases aromatic complexity of both varietal and fermentation aromas.
- Increases mouthfeel volume through high polysaccharide production.
- Low volatile acidity production in high sugar and Botrytis infected musts.
- Inoculate the strain of Saccharomyces cerevisiae of your choice 24 to 72 hours after the addition of
ZYMAFLORE® ALPHA to secure the completion of the alcoholic fermentation and to benefit from the sensory impact of ZYMAFLORE ALPHA®.
Dosage: 300 ppm for dry wines; 400 ppm for desert wines.
Additional Information
| Weight | 1.2 lbs |
|---|---|
| Dimensions | 3.75 × 2 × 6.5 in |
| Packaging Size |
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