Special yeast for the fermentation of colour stable and fruity red wines. The reduced beta-glucosidase activity keeps a maximum of antocyanes. This yeast releases more aromas than Oenoferm Rouge. Dosage: 15 g/100 litres must at +15 °C.
Click here for a comparing table of yeast characteristics of the complete Erbslöh range.
How to add yeast?