- 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 Lime is reminiscent of citrus aromas, with notes of aromatic herbs.