ZYMAFLORE ALPHA

Non-Saccharomyces yeast (Torulaspora delbrueckii) for a complex aromatic profile and increased mouthfeel. For red wines during pre-fermentation maceration, and all white and rosé varietals.  Allows for reduced dosage of SO2.  Controls microbial flora during pre-fermentation maceration.  Increases aromatic complexity of both varietal and fermentation aromas.  Increases mouthfeel volume through high polysaccharides production.  Low volatile acidity production in high sugar and Botrytis infected musts.  Inoculate with a strain of Saccharomyces cerevisiae of your choice 24 to 72 hours after the addition of ZYMAFLORE® ALPHA to secure the completion of the alcoholic fermentation and to benefit from the sensory impact of ZYMAFLORE® ALPHA. Dosage: 300 ppm for dry wines; 400 ppm for desert wines.