Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters, mouthfeel and volume. Helps extraction of soft phenolics.
Red Wine
Bordeaux selection for stylish reds; promotes aromatic profiles in medium bodied Cabernet & Merlot wine styles. Favours extraction of soft tannins and retention of colour.
A premium Bordeaux selection, CSM is well suited for high quality reds particularly Cabernet Sauvignon, Cabernet Franc and Merlot, from cool to warm regions. CSM is red fruit-driven and favours extraction of soft tannins and retention of colour. Alcohol tolerance to 14% v/v. Successfully used with other varieties including Barbera, Malbec, Nebbiolo, Sangiovese and Shiraz. Produces wines that are typically soft but with prominant aromas of berries, spice and liquorice. Promotes tight structure and adds complexity along with balanced, round mouthfeel. Has the potential to reduce vegetal aromas.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
14 %
SO₂ Production
Low
Max. Temperature
32 °C
Min. Temperature
15 °C
H₂S 170ppm
Moderate
H₂S 60ppm
High
Reaction to O₂ addition
Low
Acetaldehyde Production
Very low
