The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.
Usage recommendations:
- For sweet and dry ciders from fresh or concentrated apple juices.
- Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall
complexity. Sweet and round mouthfeel. Please note that those observations are based on French cider recipe trials - Suitable for difficult fermentation conditions and mixes with sugar syrups.
Technical characteristics:
- Very good settlement strength even with its sensitive to killer phenotype
- Regular to 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
- Good assimilation of fructose
- Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
- Medium malic acid consumption (up to 0.9g/L)
- Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters