Cellar Science - Wine Yeast - Citrus - 8g

Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , and other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60°F. So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavors, CITRUS may be your yeast. This yeast is good at preserving acidity, so if you are working with whites from a warmer region, can be particularly helpful.

More on Thiols:

Thiols are organic sulfur compounds responsible for the most prized flavors in many white wines. 4mmp (black current), 3MH (Passion fruit, Grapefruit, and Citrus), and 3MHA (Tropical Passionfruit, Rose)