VITILEVURE ELIXIR (500 g)
No. d'article33-15079
Prix $69.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
VITILEVURE ELIXIR� is excellent at releasing bound varietal aromas, resulting in well-balanced wines that are aromatically complex with a long finish.
� Wines show fruity and floral varietal aromas due to the release of bound terpenes and thiols and the production of stable esters
� Suitable for use in highly clarified juice, even at low temperatures
� Low SO2 , H2 S, and volatile acidity producer
� Saccharomyces cerevisiae hybrid
� From the yeast hybridization program at the Institute for Wine Biotechnology at the University of Stellenbosch, South Africa
� Wines show fruity and floral varietal aromas due to the release of bound terpenes and thiols and the production of stable esters
� Suitable for use in highly clarified juice, even at low temperatures
� Low SO2 , H2 S, and volatile acidity producer
� Saccharomyces cerevisiae hybrid
� From the yeast hybridization program at the Institute for Wine Biotechnology at the University of Stellenbosch, South Africa
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Moyenne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Sensible
- Cinétique de fermentation
- Lente
- Température maximale
- 25°C
- Température minimale
- 14°C
- Besoins en nutrition
- Modérés
- Espèce
- Levure hybride/autre
VITILEVURE ELIXIR (500 g)
No. d'article33-15079
Prix $69.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
VITILEVURE ELIXIR� is excellent at releasing bound varietal aromas, resulting in well-balanced wines that are aromatically complex with a long finish.
� Wines show fruity and floral varietal aromas due to the release of bound terpenes and thiols and the production of stable esters
� Suitable for use in highly clarified juice, even at low temperatures
� Low SO2 , H2 S, and volatile acidity producer
� Saccharomyces cerevisiae hybrid
� From the yeast hybridization program at the Institute for Wine Biotechnology at the University of Stellenbosch, South Africa
� Wines show fruity and floral varietal aromas due to the release of bound terpenes and thiols and the production of stable esters
� Suitable for use in highly clarified juice, even at low temperatures
� Low SO2 , H2 S, and volatile acidity producer
� Saccharomyces cerevisiae hybrid
� From the yeast hybridization program at the Institute for Wine Biotechnology at the University of Stellenbosch, South Africa
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Moyenne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Sensible
- Cinétique de fermentation
- Lente
- Température maximale
- 25°C
- Température minimale
- 14°C
- Besoins en nutrition
- Modérés
- Espèce
- Levure hybride/autre