Torulaspora delbrueckii strain selected for its ability to improve wines’ sensory properties:

• Nose: Increases the wine’s complexity and aromatic spectrum. Intensifies floral notes by producing ß-phenyl ethanol (rose and white flowers) while its powerful ß-lyase activity (grapefruit and boxwood) boosts varietal characteristics.

• Mouthfeel: Releases significant amounts of mannoproteins, adding roundness and volume to the wine.

Data Sheet

Safety Data Sheet



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