Yeast: DW-4600 (100g)


DW-46 yeast for fruit wine fermentations - with enhanced fruitiness, pineapple and apricot aromas.

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Wines that are fermented with the DW-46 typically have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production, as well as high polysaccharide levels which confer excellent mouthfeel. This yeast brings fullness and balance along with light aromatic ester notes as an excellent blending component.

Recommended for 

White and rose wines. Good for fruit fermentations. Can be used is for rum production to increase the aroma complexity. 


 For fermentations smaller than 100L 

1 gram per 1L 

For fermentations larger than 100L 

30 – 50 grams per 100L 


Min temperature: 13 °C

Max temperature: 22 °C

Alcohol tolerance: 15 % v/v

Fermentation kinetics/rate: Moderate 

Nutrient demand: Low

Species: S. cerevisiae 

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