Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz (Syrah), Pinot Noir, Riesling, Gewürztraminer
S. cerevisiae • cerevisiae
- Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa.
- A slower fermenter than other Anchor strains. Alcohol tolerant up to 15% (v/v). The temperature should not exceed 30°C(86°F).
- WE 372 promotes soft fruit, berry and floral notes in red wines.
- Optimum temperature is 18-30°C(64-86°F) which makes it suitable for the production of semi-sweet wines where the fermentation can be stopped by lowering the temperature down to 10°C(50°F).