Yeast for difficult fermentation conditions and sparkling wines.
"Terroir" selection.
• Sparkling wine.
• Difficult fermentation conditions.
• Fermentation restart.
DOSAGE:
• AF: White wines: 20 – 30 g/hL (200 - 300 ppm). Red wines: 15 - 20 g/hL (150 - 200 ppm). • Stuck AF: 30 – 50 g/hL (300 - 500 ppm). In the case of prefermentative cold maceration, it is recommended to add yeast at 5 g/hL (50 ppm) during tank filling, in order to dominate the indigenous flora, then to top up with 15 - 20 g/hL (150 - 200 ppm) at the end of maceration, before increasing the must temperature.
