Species: Saccharomyces cerevisiae
Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.
Residual Sugar: 0-0.35%
Rate of Fermentation: Slow/Moderate
Foam Production: Low
Volatile Acid Production: Medium
Sulfur dioxide (SO₂) Production: Low
Hydrogen sulfide (H₂S) Production: Low