WE372 (1 Kg)
Description
A Saccharomyces cerevisiae yeast for the production of aromatic, supple red wines
WE 372Â enhances red berry and floral aromas in red wines. It is recommended for the vinification of most red grape varieties; Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz/Syrah, Pinotage and Pinot noir.
WE 372 is also recommended for the production of semi-sweet white wines, as the fermentation is easily slowed down by lowering the temperature to 10 °C (50 °F).
In Cabernet Sauvignon, WE 372 produced the wine with the highest aroma intensity, with the highest red fruit and total fruit (red, black, dried, candied) aroma intensity and that was the most preferred.Dosage
30 g/hL (2.5 lb/1000 gal)
Storage
It must be stored in a cool (5 â 15 °C, 41 â 59 °F), dry place, sealed in its original packaging.
Spécifications
- Marque
- Anchor
- Tolérance à l'alcool
- 15%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 16°C
- EspĂšce
- Saccharomyces cerevisiae
WE372 (1 Kg)
Description
A Saccharomyces cerevisiae yeast for the production of aromatic, supple red wines
WE 372Â enhances red berry and floral aromas in red wines. It is recommended for the vinification of most red grape varieties; Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz/Syrah, Pinotage and Pinot noir.
WE 372 is also recommended for the production of semi-sweet white wines, as the fermentation is easily slowed down by lowering the temperature to 10 °C (50 °F).
In Cabernet Sauvignon, WE 372 produced the wine with the highest aroma intensity, with the highest red fruit and total fruit (red, black, dried, candied) aroma intensity and that was the most preferred.Dosage
30 g/hL (2.5 lb/1000 gal)
Storage
It must be stored in a cool (5 â 15 °C, 41 â 59 °F), dry place, sealed in its original packaging.
Spécifications
- Marque
- Anchor
- Tolérance à l'alcool
- 15%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 16°C
- EspĂšce
- Saccharomyces cerevisiae