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Uvaferm CS2

INRA, Colmar, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Increase varietal characters

Red 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

MLF Compatibility
Strongly recommended

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

Suitability for co-Inoculation
Very recommended

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