Yeast adapted for all types of wine fermentation (formerly Actiflore C).

• Excellent fermentation characteristics including good kinetics, low nitrogen requirements and alcohol tolerance of 16 % (v/v).
• It is most suited for the production of elegant red wines like Cabernet Franc and Cabernet Sauvignon, but has been shown to produce highly complex white wines, especially when barrel fermented.
• In white wines, it enhances the production of esters and varietal characteristics.

> Technical data sheet (pdf)
> MSDS (pdf)