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ENOFERM M1™
(Saccharomyces cerevisiae cerevisiae)

For sweet-style aromatic whites and rosés
  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
ENOFERM
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Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

ENOFERM M1™ is from the culture collection at Massey University, New Zealand. It is used to produce aromatic rosé and white wines, especially wines with residual sugar. Due to the high production of esters, typical descriptors include “fruit punch,” especially when fermented at lower temperatures and provided with adequate balanced nutrients. The production of esters is limited at temperatures above 20 °C. The yeast flocculates and settles to give compact lees. Not malolactic bacteria compatible.

Selected by Selected by University Massey, New Zealand

Wine types

Red
White
Rosé

Technical information

  • General sensory contribution: Esters
  • Competitive factor: Sensitive
  • Minimum temperature: 15 °C
  • Maximum temperature: 20 °C
  • Nutritional needs: High
  • MLF compatibility: Not really recommended
  • SO2production: Low
  • Fermentation rate: Slow
  • Alcohol tolerance: 16 %
  • Glycerol production: No info

Product documentation

Documentation

Specification datasheetProduct declaration

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