L.A. BJL

L.A. BJL

picto_levure65Saccharomyces cerevisiae

Strain selected for its aptitude to reveal red fruits aromas like blackcurrant and raspberry, and for its capacity to produce high levels of isoamylic acetate. Thanks to its characteristics, L.A. BJL improves the aromatic complexity of red and rosé wines. It also allows the production of an “aromatic reserve” for white wines.

 

Technical data sheet Product data sheet MSDS