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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.