W 362

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W362 Saccharomyces cerevisiae, top-fermented wheat beer yeast

The resulting beers have a pronounced, pleasantly fruity and estery overall aroma. Technological influences can effectively control the ratio of 4-VG to isoamyl acetate.

- good ester formation

- good 4-VG education

- normal formation of higher alcohols

- good fermentation activity

- normal settling behaviour

- very good diacetyl reduction

- high AV° (approx. 82%)

Fermentation temperature: 16-23°C, (recommended: 18-20°C)