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  • Regular price $103.99

Please note: Next-day & 2-day shipping needs to be ordered by 1pm.

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.