The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
Usage recommendations:
- For sweet and dry ciders from fresh or concentrated apple juices.
- Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that
those observations are based on French cider recipe trials. - Suitable for difficult fermentation conditions and mixes with sugar syrups.
Technical characteristics:
- Excellent settlement strength thanks to its killer phenotype
- Fast kinetic
- Broad fermentation temperature spectrum: 10-30°C (50-86°F)
- Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
- Very good assimilation of fructose
- Maximum initial SO2 level recommended: 75mg/L
- Very low malic acid consumption (less than 0.4 g/L)
- Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters