Summarized:
This strain of bacteria is a natural good natural screening for complete fermentation to achieve safe and stable at low temperatures, poor quality of raw materials and other adverse environmental conditions; suitable for red wines, rosé, especially for fruit juice clarification over the lack of nutrients in the dry white wine and sparkling wine osmotic pressure is too high, brewing champagne, elegant wine, fragrant, fresh, complete and has an excellent sense of structure, strong aggregation after fermentation, to minimize the loss of wine.
    Usually grape skin itself is attached to wild yeast, so long as the grape crush, maintaining proper temperature, a few hours will automatically juice fermented together, but special wine yeast wild yeast is not purebred, so of course wine out of the wine flavor bad, the other, the outer skin of grapes dirty, but also with some other bacteria, but not before brewing them thoroughly cleansed (as it will wash away the wild yeast, fermented grape juice would not up) so if there are special wine yeast, the grapes can be thoroughly cleaned after fermentation, this wine out of the wine on health and more.
    Ultra-simple approach: buy 10 pounds of grapes to wash sticks, crushed by hand, into a container,
    Containers of not more than 70% wine yeast was added 1 gram of sugar added 10 pounds of grapes Placing 1-3 pounds
    Catchy cover with plastic sheets, about 7 days to change the separation barrel fermented and then completely closed well on the line
Wine characteristics:
Competitive, highlighting the secondary fermentation capacity
Fermentation temperature zone: 8 to 30 degrees Celsius good performance
Wine production efficiency: 1% (v / v) / 17g sugar / L
Tolerance to Ethanol: ≥18% (v / v)
Glycerol Yield: ≥6g / L