PERLAGE BB

The yeasts offered by AEB are the result of rigorous selections made in collaboration with prestigious Research Institutes. Strain selected in the Champagne territory, with an excellent fermentative ability that, together with its low nutritional needs, its alcoholigenous power and its cryophilic character, make it the ideal yeast for the production of sparkling wine bases and for the prise de mousse. Perlage BB is particularly indicated for the fermentation of white varieties, such as Chardonnay, Pinot Bianco, Prosecco, Riesling, Muller-Thurgau. In fact it enhances fresh, acid and sulphured notes, originating wines lightly closed at the nose but ideal for the obtainment of floral, pleasantly fruity, harmonious wines during the second fermentation.