Dry Wine Yeast - ICV-D47 (8 g)
DYW56
Use for producing superior quality white wines. Enhances mouth feel due to complex carbohydrates. Creates full bodied, complex wines with tropical and citrus notes. Fantastic yeast for lees aging. Malolactic fermentation proceeds well after the use of D-47. Often used in Chardonnays with great results, the Beta-glucosidase activity will also enhance fruit flavours and aromas in other varietals such as Sauvignon Blanc, Viognier, Gewurztraminer, Muscat, and Riesling. Ferments from 59-68 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
|
