L.A. Arom is selected specifically for the production of fruity white and rosé wines. It implants quickly and is resistant to difficult fermentation conditions (pABV >14%, turbidity < 100 NTU, temperature < 15 °C) and has smooth fermentation kinetics, making it an ideal yeast for producing fermentary esters as well as varietal aromas.
Furthermore, L.A. Arom produces low amounts of volatile acidity and H2S, thus helping to preserve the aromatic quality of wines fermented with this strain.
This product is allowed for a use in Organic and NOP according to the current regulations. See the certificate.