BRAND:
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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‘- 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.
Packaging: 500g packs
| Packaging Size | 500g |
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