Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selection from Davis university, California
Specie
Saccharomyces cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Varietal
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
14 %
Volatile Acidity
Low
SO₂ Production
Moderate
Max. Temperature
30 °C
Min. Temperature
20 °C
