STRAIN:
4767

Dry/Fortified

Species: Saccharomyces cerevisiae 

Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.

 

Rate of Fermentation: Very Fast

Foam Production: Low

Volatile Acid Production: Medium

Sulfur dioxide (SO₂) Production: Low 

Hydrogen sulfide (H₂S) Production: Low

Low - Medium

Flocculation

60
-
90

Temperature Range

14

ABV