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Aromatic complexity and mouthfeel in reds and whites

• White wines are fruity and round due to the high levels of esters and polysaccharides produced
• Red wines have increased mouthfeel and improved color stability due to the release of unusually high levels of polyphenol-reactive polysaccharides and sensory de­scriptors include jam, cherry liqueur, sweet spice, licorice, cedar, floral, and earthy
• Can mask green characters (methoxypyrazines)
• Has elevated nutrient needs and can produce a high level of SO2 and so is not considered MLF friendly. Not recommended for co-inoculation. Ensure adequate nutrients are required when used in sequential inoculation.
• Blend of Saccharomyces cerevisiae cerevisiae strains
• Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy