Description
The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.
Usage:
For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.
Technical Characteristics:
Very good settlement strength even with its sensitive to killer phenotype
Regular to fast kinetic
Broad fermentation temperature spectrum: 10-30°C (50-86°F)
Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
Good assimilation of fructose
Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
Medium malic acid consumption (up to 0.9g/L)
Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters
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