Special yeast for the fermentation of wines at a controlled temperature of 13-17 °C or even lower temperatures from 8 °C and below. Maximum aroma is maintained. Dosage: 15 g/100 litre must at 13-17 °C and 25 g/100 litres at lower temperatures.
Click here for a comparing table of yeast characteristics of the complete Erbslöh range.
How to add yeast?