This yeast is robust, low-nutrient-requirement and high-alcohol-tolerance strain for white wine, sparkling wine, late-harvest wine, also cider and mead. The H₂S production of PM16 is low, and the fermentation is vigorous to produce a dry wine with clean and neutral aroma, especially for Chardonnay with subtle pear, citrus like flavors. PM16 has a good tolerance for SO₂ and high alcohol level, so it is very recommended for restarting stuck fermentation. With the good characteristic of fermenting in low temperature, it also used in sparkling secondary fermentation. PM16 has rapid fermentation rate with short lag time. PM16 has neutral contribution to wine's organoleptic profile (low production of esters), makes it ideal for producing different types of red, white and fruit wines.
