Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by the University of Stellenbosch, South Africa
Spezies
Saccharomyces cerevisiaie cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhance varietal character
Roséwein
Natural cross hybrid for aromatic whites and rosés
CROSS EVOLUTION YSEO is a strong fermenting yeast, from the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa, that is ideal for aromatic white and rosé wines with high alcohol potential, low fermentation temperatures, and low nitrogen levels. Cross Evolution is not a genetically modified yeast but a result of a unique breeding program resulting in hybrids. CROSS EVOLUTION YSEO also contributes an increased mouthfeel component resulting in aromatic wines with balanced mouthfeel. Cross Evolution® is recommended for Chardonnay, Chenin blanc, Gewürztraminer, Pinot blanc, Pinot gris, Riesling, Roussanne, Sauvignon blanc and Viognier.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Hoch
Lag-Phase
Lang
Stickstoffbedar
Niedrig
Alkoholtoleranz
15 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
20 °C
Minimaltemperatur
14 °C
Bildung von Acetaldehyd
Niedrig