
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected by University Massey, New Zealand
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Sensitiv
Allgemeiner sensorischer Beitrag
Esters

Roséwein

Moste mit hohem Zuckergehalt

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.Gärgeschwindigkeit
Langsam
Lag-Phase
Sehr kurz
Stickstoffbedar
Hoch
Alkoholtoleranz
16 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Niedrig
Maximaltemperatur
20 °C
Minimaltemperatur
15 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig