Zymaflore® Alpha

Non-Saccharomyces Yeast for a complex aromatic profile and increased mouthfeel. For red wines during pre-fermentation maceration, and all white varietals.

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Product Description

‘- Allows for reduced dosage of SO2

– Controls microbial flora during pre-fermentation maceration.

– Increases aromatic complexity of both varietal and fermentation aromas.

– Increases mouthfeel volume through high polysaccharide production.

– Low volatile acidity production in high sugar and Botrytis infected musts.

– Inoculate the strain of Saccharomyces cerevisiae of your choice 24 to 72 hours after the addition of

ZYMAFLORE® ALPHA to secure the completion of the alcoholic fermentation and to benefit from the sensory impact of ZYMAFLORE ALPHA®.

Dosage: 300 ppm for dry wines; 400 ppm for desert wines.

Packaging: 500g packs

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