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Basically, the more differentiated, diverse and ancient pure-breeding yeast. The yeast breeds refer to their places of origin and do not differ in form, but in their performance, fermentation behavior, requirements and metabolism.
In modern viticulture, however, these are now used rather rarely, as they are not as fast in fermentation as the dry yeasts. It is recommended to prepare a starter batch approx. 3 days in advance for wine mixtures with a high sugar content. The visible fermentation phase with foam formation and carbonic acid development is then between 3-5 days. The yeast is also able to reach alcohol values up to max. 18 vol.%.