SAUVY� was selected to help winemakers make New Zealand style Sauvignon blanc, but it does equally well in expressing thiols of other varietals. SAUVY� has a remarkable ability to uptake and reveal volatile thiols, especially 4MMP (grassy thiols/box wood/gooseberry).

� In cooler regions, Sauvignon blanc may have higher levels of the grassy thiol precursor 4MMP and using SAUVY may result an intensely grassy wine
� In warmer regions, Sauvignon blanc may have less 4MMP and SAUVY will produce wines that still express the box wood/gooseberry character but are more balanced, crisp, and refreshing
� In varietals other than Sauvignon blanc, SAUVY can help increase the aromatic expression of otherwise less expressive grapes
� SAUVY produces very low to no H2 S, SO2 and volatile acidity
� Saccharomyces cerevisiae cerevisiae strain