Used to produce aromatic rosé and white wines, especially wines with residual sugar.
Process
Files
variety_genre
Saccharomyces cerevisiae cerevisiae
Production of volatile acidity
Low
Production of SO2
Low
MLF Compatibility
Inhibiting
Lag phase
Very short
Foam production
Low foam production
White
Strongly recommended
Red
Not really recommended
Rosé
May be used
Late harvest
May be used
Sensory effect
Esters
Restart stuck
Not really recommended
Fermentation speed
Slow
Temperature range
15-20 °C
Competitive factor
Sensitive
Alcohol tolerance
16
Relative nitrogen needs
High
H2S production 60ppm
Low
H2S production 170ppm
Low
Reaction to O2 addition
No info
Dosage
20-40g/hL
Glycerol production
Application
Enoferm M1® is from the culture collection at Massey University, New Zealand. It is used to produce aromatic rosé and white wines, especially wines with residual sugar. Due to the high production of esters, typical descriptors include 'fruit punch', especially when fermented at lower temperatures and provided adequate balanced nutrition. The production of esters is limited at temperatures above 20°C. The yeast flocculates and settles to give compact lees.
