Sensy™ yeast for whites and rosé was selected for its special ability to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under white winemaking conditions. Low acetaldehyde production is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for white wines, even under low temperature and NTU conditions. Sensy™ has a short lag phase and low nutrient demand. Respectful of varietal aromas, with balanced mouthfeel and freshness. Malolactic bacteria friendly. For best results, fermenting in the 54-64°F range is recommended. Tolerant up to 14.5% alcohol.