Product details

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Enoferm M1™

Selected by University Massey, New Zealand

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Esters

White Wine

Rosé Wine

High Brix Juice

For sweet style aromatic whites and rosés

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 with adequate balanced nutrients. The production of esters is limited at temperatures above 20°C. The yeast flocculates and settles to give compact lees. Not malolactic bacteria compatible.

Fermentation Speed
Slow

Lag Phase
Very short

Nitrogen Needs
High

Alcohol Tolerance
16 %

Volatile Acidity
Low

SO₂ Production
Low

Max. Temperature
20 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Documentation

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