Produktdetails

catalog

Enoferm M1™

Selected by University Massey, New Zealand

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Sensitiv

Allgemeiner sensorischer Beitrag
Esters

Weißwein

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

Download kostenlose Anwendung

später downloaden