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AEB Fermol PB2033

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The main characteristic of this Yeast is the high production of glycerol and polysaccharides. It produces full-bodied wines characterized by nuances of red fruit and dry figs. Its nutritional demand is substantially lower than average.

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Product Description

  • Low SO2 production and low malic acid consumption make this Yeast ideal for wines that will go through a malolactic fermentation.
  • Controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne (France), faculty of sciences.
  • The main characteristic of this Yeast is the high production of glycerol and polysaccharides. It produces full-bodied wines characterized by nuances of red fruit and dry figs.
  • Its nutritional demand is substantially lower than average.
  • Its low SO2 production and low malic acid consumption make this Yeast ideal for wines that will go through a malolactic fermentation.

DOSAGE RATE

  • 10-30g/100kg crushed grapes

Additional Information

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Packaging Size

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