CellarScience® CITRUS Dry Wine Yeast | Premium Wine Yeast

Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors Ferment at 58-61 for maximum enzymatic activity #1 Choice for Sauvinon Blanc. Also good for Viognier Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60F.  So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavors, CITRUS may be your yeast.  This yeast is good and preserving acidity so if you are working with whites from a warmer region that can be particularly helpful.     More on Thiols: Thiols are organic sulphur compounds that are respo