Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the Geishenheim Institute, Germany
Specie
Saccharomyces cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Varietal
Riesling
Italian Rielsing (Welsh Riesling, Grasevina)
Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
15 °C
Min. Temperature
8 °C
Reaction to O₂ addition
Low
Acetaldehyde Production
Low
