Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Varietal
Pinot Noir
Merlot
Red Wine
Rosé Wine
Rosé Wine
Fermentation Speed
Moderate
Lag Phase
Moderate
Nitrogen Needs
Moderate
Alcohol Tolerance
14 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
18 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
