Zymaflore "x 16" 0.5kg
Zymaflore "x 16" 0.5kg
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Description
Description
ZYMAFLORE "X 16" is the selected yeast for producing modern white and rosé wines, fragrant and rich in captivating aromas. A non-GMO active dry Saccharomyces Cerevisiae (LSAS), developed through natural breeding that ensures excellent fermentation results in any condition.
This yeast combines an extraordinary ability to produce fermentative esters with a fine and clean aromatic profile, maintaining the pof(-) character that ensures safe fermentation even in the most challenging situations. Perfect for crafting quality white and rosé wines from grape varieties with a neutral aromatic profile or from grapes harvested with high yields in the vineyard.
Compliant with Reg. (EU) 2019/934 – Suitable for the production of products intended for direct human consumption, for regulated oenological use.
Fermentation characteristics:
- Particularly rapid fermentation kinetics
- Alcohol tolerance: up to 16% vol.
- Tolerance to low fermentation temperatures: starting from 12°C*
- Low nitrogen requirement
- Tolerance to low turbidity
- Low production of volatile acidity and H₂S
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Description
Description
ZYMAFLORE "X 16" is the selected yeast for producing modern white and rosé wines, fragrant and rich in captivating aromas. A non-GMO active dry Saccharomyces Cerevisiae (LSAS), developed through natural breeding that ensures excellent fermentation results in any condition.
This yeast combines an extraordinary ability to produce fermentative esters with a fine and clean aromatic profile, maintaining the pof(-) character that ensures safe fermentation even in the most challenging situations. Perfect for crafting quality white and rosé wines from grape varieties with a neutral aromatic profile or from grapes harvested with high yields in the vineyard.
Compliant with Reg. (EU) 2019/934 – Suitable for the production of products intended for direct human consumption, for regulated oenological use.
Fermentation characteristics:
- Particularly rapid fermentation kinetics
- Alcohol tolerance: up to 16% vol.
- Tolerance to low fermentation temperatures: starting from 12°C*
- Low nitrogen requirement
- Tolerance to low turbidity
- Low production of volatile acidity and H₂S
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