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Top choice for sur lie aging
5 to 5 g per liter) directly into your fermentation with no hydration required
RED is less about structure and body and more about fruit
GERMAN yeast is pre-loaded with essential nutrients to ensure a successful
delivering clean results quickly while staying remarkably forgiving across real-world fermentation conditions
BOUQUET Dry Wine Yeast winemaking enzyme Top choice for sur lieProduces glucosidase to cleave terpenes Floral, Rose, Citrus flavors Will not produce volatile phenols Best choice for Muscat Moscato & Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier Those floral, rose, citrus, and stone fruit aromatics are bound all up in terpense in your grape skins and you know, they would really like to get out. It's your job to free them, package them in a bottle, and eventually let them waft out of a wine
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