Fermol A3B (Sacch. Cerevisiae)

Recommended for Gewurtztraminer, Riesling, Pinot Gris, Pinot Noir, Syrah, French Hybrids, Fruit wine.

Selected and controlled by Professor Giudici and A. Pulvirenti at the microbiology laboratories of the Agriculture and Science Department at the University of Modena and Reggio Emilia.

Fermol A3B is the result of a hybridization and it was selected for its ability to ferment preserving a good level of total acidity. It is a producer of succinic acid and also never metabolizes malic. It is recommended for fermenting must obtained by grapes that have ripened in a warm climate making the final product crisp and fresh. Keeping a good level of malic acid in the wine will also be helpful for a prompt start of malo-lactic fermentation. Fermol A3B demands a good level of nutrition and its speed is slower than average, making it ideal for conditions where refrigeration is not available or efficient.

It does not produce significant amounts of SO2