Ideal in all vinifications where it is wished to have very distinct aromatic notes, profiles marked at smell and taste, and needs of a market attentive to well-defined bouquets.
Varieties where it is of great interest are: Viognier, Grechetto, Fiano, Greco, Lugana, Trebbiano, Bombino, Vermentino, Sauvignon, Chardonnay, Müller-Thurgau, Kerner, Prosecco, Pinot Bianco, Pinot Grigio, Arneis, Catarratto, Insolia, Falanghina, Grenage Bianco, Antão Vaz, Alvarigno and many other grape varieties.
It can be largely used for the processing of modern rosé wines, with a desire to have a very pronounced and intense bouquet.
Ideal fermentation temperature in order to fully express its characteristics is between 13 and 16°C; the production of esters and acetates increases with a proper amino acid nutrition.
In some varieties, the aromatic profile of these yeasts depends on the presence of specific precursors such as cysteine and glutathione, enhancing the aromas produced by this strain.
It has a low demalicating power (<10%) and therefore preserves the natural freshness of the native grape variety; it is therefore indicated for the fermentation of musts from hot zones or where acidity is an important discriminating value.
The nutritional needs of these strains are medium.
The bouquet developing from the fermentation with Fermol Fleur is reminiscent of white flowers, with balsamic and menthol notes well perceptible at the back nose.
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