Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Neutral
Sparkling Wine Base
Chardonnay
Fruit Wine
White Wine
Rosé Wine
High Brix Juice
Restart Stuck Ferment
Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
18 %
Volatile Acidity
High
SO₂ Production
Moderate
Max. Temperature
30 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
