Vingær – dansk – Viniflora OCTAVE – 575 kr/500 g vakumpakning – ren non-Saccharomyces Lachancea thermotolerans (formerly Klyveromyces thermotolerans) (Chr-Hansen, Danmark)

Description

Viniflora OCTAVE is a pure strain of Lachancea thermotolerans(formerly Klyveromyces thermotolerans) selected for its capacity to increase the acidity in white and rosé wines and adding to the flavor complexity with stone fruits notes. As a consequence to the release of lactic acid, the final alcohol content in these wines can be reduced. OCTAVE can be used at several stages of the process as a pre-fermentation product (on harvested grapes, on crushed grapes, in the must). Specifically recommended for white and rosé grapes varieties from warm/hot climate regions. The product is delivered as Dry Active Yeast.

This specialty wine yeast product is not intended to achieve alcoholic fermentation but to improve wine complexity. To achieve alcoholic fermentation in your must/wine, you will have to inoculate with a product based on Saccharomyces cerevisiae strain(s) at a later stage.

Description

Viniflora OCTAVE is a pure strain of Lachancea thermotolerans(formerly Klyveromyces thermotolerans) selected for its capacity to increase the acidity in white and rosé wines and adding to the flavor complexity with stone fruits notes. As a consequence to the release of lactic acid, the final alcohol content in these wines can be reduced. OCTAVE can be used at several stages of the process as a pre-fermentation product (on harvested grapes, on crushed grapes, in the must). Specifically recommended for white and rosé grapes varieties from warm/hot climate regions. The product is delivered as Dry Active Yeast.

This specialty wine yeast product is not intended to achieve alcoholic fermentation but to improve wine complexity. To achieve alcoholic fermentation in your must/wine, you will have to inoculate with a product based on Saccharomyces cerevisiae strain(s) at a later stage.

Description

Viniflora OCTAVE is a pure strain of Lachancea thermotolerans(formerly Klyveromyces thermotolerans) selected for its capacity to increase the acidity in white and rosé wines and adding to the flavor complexity with stone fruits notes. As a consequence to the release of lactic acid, the final alcohol content in these wines can be reduced. OCTAVE can be used at several stages of the process as a pre-fermentation product (on harvested grapes, on crushed grapes, in the must). Specifically recommended for white and rosé grapes varieties from warm/hot climate regions. The product is delivered as Dry Active Yeast.

This specialty wine yeast product is not intended to achieve alcoholic fermentation but to improve wine complexity. To achieve alcoholic fermentation in your must/wine, you will have to inoculate with a product based on Saccharomyces cerevisiae strain(s) at a later stage.