BOUQUET Dry Wine YeastProduces 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

Adds mouthfeel and body to wines

Every batch of yeast is PCR tested to ensure quality

Killer Factor: Neutral

The yeast cells incorporate the amino group into their cell structure

and lessens the amount of time spent in pump over

It produces the hallmark banana and clove aromas expected in traditional Hefeweizen styles

Optimum Fermentation Temp: 60-73°F

Doesn’t require temperature control - Loves to ferment Hot

Contributes tropical complexity to Sauvignon Blanc and Viognier wines when used in conjunction with CellarScience CITRUS Wine Yeast

With accelerated maturation

This acid is turned into fusel alcohol by the yeast and then returned back out into the wort

and enhances redox control