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ide range of applications and can also be used when making fruit wines.
Alcohol tolerance: 18% v/v
SO2 tolerance: High
Low production of urea
Low production of fusel oils
Viability: >1.2x 10 CFU/g
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.