From Massey University culture collection. Used to produce very aromatic white wines, to add residual complexity to aged red wines, and for producing ‘sticky’ wines. Killer active, tolerates temperature range 12 to 30°C reaching 16 percent (v:v) alcohol. Produces a high concentration of esters giving fruit salad aroma which is encouraged at lower fermentation temperatures and with adequate nutrition. At temperatures above 20°C ester production is decreased and in red wines gives some residual complexity. The fruit aroma decreased after fermentation as the esters hydrolyse. The yeast flocculates and settles to give compact lees.