Non-Saccharomyces yeasts provide finished wines with markedly greater complexity, beneficial enzyme activity (esterases, glycosylases, and lyases), and desirable alterations in the wine. Use of selected non-saccharomyces yeast strains also benefit a wine’s spontaneous fermentation complexity, while lowering the risk of undesired alteration. Sequential inoculation with saccharomyces strains produces optimal kinetic and sensory results as well.

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  • No Saccharomyces yeast for sequential fermentation. Aromatic increase and structure in the mouth