Product details
The 1895C™ yeast strain was discovered in 2008 by Professor Dr. Jürg Gafner in a white wine produced in a village close to the Lake Zurich in Switzerland (a Räuschling wine produced in 1895 at the Schwarzenbach Winery) and successfully isolated to be cultivated, in the frame of a collaborative project with “Swiss Wineyeast GMBH”. The particular fermentation properties of the 1895C™ yeast strain bring optimum results when used in white wines, rosé wines, sparkling wines and fruit and grain mash destined for distillation. The special structure of the smaller yeast cells from the 1895C™ wine yeast produces a much-reduced amount of biomass and yeast lees compared to other wine yeasts and enhances the varietal character of the wines. Low foaming strain with very low production of volatile acidity and H2S.
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas
- Minimum temperature: 16 °C
- Maximum temperature: 32 °C
- Nutritional needs: Low
- MLF compatibility: Neutral
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
Product documentation
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