THE ENHANCEMENT OF FERMENTATION AROMAS: FRESH AND FRUITY WINES
Yeast strain selected for its metabolic activity, given to producing esters and other secondary components of fermentation: in the presence of an adequate amino acid component in the must, it produces b-phenyl ethanol, a highly appreciated and much sought after floral aroma. Normally there is an above-average production of isoamyl acetate (banana).
The obtainable aromatic profile is fine and delicate, and suitable for utilization of neutral products heightening the initial olfactory impact. It is especially recommended for fermentation of white and rosé must, and for the production of certain aromatic red wines, and young and new red wines. Aromatically very interesting organoleptic results are achieved during second fermentation in the elaboration of sparkling wines.