Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Consejo Superior de Investigaciones Científicas (CSIC), Spain
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
Cabernet Sauvignon
Merlot
Tempranillo
Barbera
Sangiovese
Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
H₂S 170ppm
Moderate
H₂S 60ppm
Moderate
Acetaldehyde Production
Low
