Portuguese isolate used for production of fresh, fruity, white wines. Enhances the aroma of terpenic varietals like Muscat, Sauvignon blanc and Gewurztraminer, through Beta-glucosidase activity. QA23 will not give structure to a wine, but it truly excels at focusing the fruit either alone or as part of a blend. Strong fermentation rate, alcohol tolerant to 16% and optimum fermentation from 50 to 90 degrees. QA23 has low nutrient requirements and will ferment clarified juice with low solids content. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.