CONTRIBUTION TO WINE

AWRI 350 produces high levels of aroma and flavour compounds to the wine with the contributing characters often described as ‘fruity esters’, such as pineapple and banana. It is a highly desirable yeast strain when the Oenologist requires a positive and obvious contribution from the yeast.

RATE OF FERMENTATION

AWRI 350 is a moderate rate fermenter at warmer temperatures (20-30°C; 68-86°F) with a short lag time. Low fermentation temperatures (10-15°C; 50-59°F) are not suitable for this strain due to its inherent flocculating characteristics.

NITROGEN REQUIREMENT

AWRI 350 is considered a low nitrogen consumer.