Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Increase varietal characters
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
Yeast Uvaferm CS2® was isolated in Alsace and selected by the technical team of INRA in Comar. With aromatic white varietals it is recommended to ferment around 18 ° C. Due to the delicate nature of Uvaferm CS2®, it is recommended to rehydrate with Go-Ferm Protect.
Fermentation Speed
Fast
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
25 °C
Min. Temperature
8 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
