Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected in collaboration with INRA, Montpellier, France
Spezies
Saccharomyces cerevisiae cerevisiae
Allgemeiner sensorischer Beitrag
High acidification power
High acidity, more balance
IONYSwf™ is the first wine yeast that has been selected within the Saccharomyces cerevisiae species for its capacity to significantly and naturally acidify must during fermentation. Wines obtained from high maturity grapes and fermented with this yeast are well-balanced and more fresher.Glyzerinbildung
Sehr hoch
Stickstoffbedar
Hoch
Alkoholtoleranz
15.5 %
Flüchtige Säure
Sehr niedrig
SO₂-Bildung
Sehr niedrig
Maximaltemperatur
28 °C
Minimaltemperatur
25 °C