Premium® Zinfandel 10 kg
Very high alcohol tolerant (to 20%), strong fermenter, restart stuck ferments.
Premium® Zinfandel Saccharomyces cerevisiae
Very high alcohol tolerant (to 19.5%), strong fermenter. This yeast is recommended for the production of high alcohol red wines with body and structure, destined for long maturation. Does not produce elevated acetic acids production associated with higher alcohol fermentations. Employed with VP5, the result can be higher alcohol with more fruity aromas than are often found in high alcohol wines.
Red Fermentations = 10-20 g/hL
|Up to 19.5%|
Alcohol Yield (% vol/g sugar)
For high alcohol wines. Low acetic acid production.