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Saccharomyces cerevisiae strain of medium vigour, noted for its ability to enhance mouth-feel, particularly for barrel fermented Chardonnay matured on yeast lees. Cru-Blanc is a relatively high producer of glycerol. This strain can also contribute fruity aromatics during fermentation such as tropical fruit, pear and grapefruit. Malolactic fermentation by lactic acid bacteria proceeds well following alcoholic fermentation by this yeast.