A specialised wine yeast selected for clean fermentation, flavour expression and reliable performance across winemaking applications. PM16 supports consistent fermentation while helping bring out varietal character and quality. The H2S production of PM16 is low, and the fermentation is vigorous to produce a dry wine with clean and neutral aroma，especially for Chardonnay with subtle pear, citrus like flavors. PM16 has a good tolerance for SO2 and high alcohol level, so it is very recommended for restarting stuck fermentation. With the good characteristic of fermentng in low temperature, it also used in sparkling secondary fermentation. PM16 has rapid fermentation rate with short lag time. PM16 has neutral contribution to wine’s organoleptic profile (low production of esters), makes it ideal for producing different types of red, white and fruit wines.
A wide range of applications for different types drinks, including wine, cider, mead and other fruits.
Suitable for secondary fermentation for sparkling wine with short lag phase.
Suitable for restarting fermentations, low temperature fermentations, and high clarified, low nitrogen and growth factors musts.
A pure yeast selected for medium aromatic characters and robust fermentations.
PM16’s fermentation kinetics is complete and robust with clean varietal aromas without undesirable compounds.
Good fermentation activity in the conditions of nutrient deficiency or high potential alcohol content.
Low production of H2S makes wine clean.
Neutral sensory for wines to preserves the varietal properties.
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