All wines so far fermented with 1895C wine yeast and fruit distillate have impressed with a bouquet that is typical of their variety – earning them top rankings at award ceremonies.

However, the yeast also features other excellent fermenting characteristics, such as no residual sugar even with high must weights, because unlike traditional wine yeasts, this one can still completely ferment wines with a low glucose-fructose ratio ( < 0.1 ). It can be used to both prevent and remedy stuck fermentation caused by a glucose-fructose imbalance.

In comparison to traditional yeast, it only forms about a third of the biomass during regular fermentation, with no foam formation. It is ideal for fermenting all white and red grape varieties, as well as sparkling wines and fruit distillates.

The acetic acid content is very moderate, even for wines with a high alcohol content ( < 0.5 g/l ). H₂S or SO₂-formation is very unlikely in ideal fermentation conditions ( < 10 mg/l ).

Yeast nutrients are not generally required on account of the low
nutrient requirement for yeast 1895C.