Product details

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Enoferm M1™

Selected by University Massey, New Zealand

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
High ester production

White Wine

Rosé Wine

High Brix Juice

For aromatic whites, aged reds, rosés and ‘sticky’ wines

A yeast from the Massey University culture collection. It is used to produce very aromatic white wine, contribute complexity in the production of red wines for aging, and to produce rosés and ‘sticky’ wine. After completion of fermentation, the yeast flocculates and settles to give compact lees. Produces a high concentration of esters giving fruit salad aroma, particularly at fermentation temperatures below 20°C. The yeast ester aroma decreases over time as fermentation esters hydrolyse.

Fermentation Speed
Slow

Lag Phase
Very short

MLF Compatibility
Not really recommended

Nitrogen Needs
High

Alcohol Tolerance
16 %

SO₂ Production
Low

Max. Temperature
20 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Not recommended

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