MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES
- Saccharomyces cerevisiae bayanus
- Competitive factor
- High alcohol tolerance up to 18%
Short lag phase - Fast fermentation rate in a wide pH range
- Wide range of temperatures for fermentation including low temperatures (Optimal between 15°C to 25°C)
- Low requirement in assimilable nitrogen
- Low O2 requirement (especially at low temperature)
- Low to average production of volatile acidity
- Average SO2 production
- Low H2S production
- Low foam formation
For bulk purchase 500gms and above per variety, please send us an email on info@brewnation.in
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