FERMOL^® Red Fruit

Hybrid yeast ideal for fermentations and refermentations

The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

FERMOL Red Fruit has been selected with an hybridization strategy enabling to obtain a Saccharomyces cerevisiae particularly performing under highly stressing conditions of the medium. FERMOL Red Fruit is characterized by a high fermentative vigour, which is also kept under stress conditions such as in musts with a high sugar content. It can be widely used even for the fermentation of desulphurized musts particularly difficult to referment, as high contents of sulphur dioxide degrade the nitrogen and vitamin compounds naturally present. It is particularly indicated for the fermentation of sparkling wines such as Lambrusco and young red wines, where it enhances the aromatic characteristics of the vine, privileging the formation of elegant floral and fruity aromas.