A medium vigour, highly flocculating yeast that produces aromatic esters often described as tropical or sweet fruit. Popular for varietal white wine such as Gewürztraminer and Muscat and naturally sweet wines produced from arrested fermentations. Used also for red winemaking when there’s a need for a slower fermentation rate to increase grape skin contact time.
n A general purpose yeast strain recommended for white wine production from neutral grape varieties where the Oenologist requires a positive and obvious aromatic contribution from the yeast. Due to its flocculation characteristics, AWRI 350 is suitable for the production of naturally sweet wines produced from arrested fermentations. AWRI 350 is also suitable for the production of highly aromatic wines from grape varieties such as Gewürztraminer and Muscat where the aromatic esters of the yeast are complimentary. AWRI 350 is also suitable for the production of nouveau red wine styles from grape varieties such as Gamay and Grenache