
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