Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by University of Torino - Italy
Specie
Saccharomyces cerevisaie cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal aromas and contributes to color stability. Adds a structural component.
Red Wine
Suited to thin skinned, low anthocyanin red grape varieties such as Nebbiolo, Pinot Noir and Barbera. For long aging, colour stability and structure
Selected by the University of Torino from over 600 isolates collected from wineries of the Barolo region. Selected as a dominant yeast able to protect colour and respect the Nebbiolo varietal character. Particularly suited to red wines that will undergo long periods of aging, as well as varietals relatively low in anthocyanins. Enhances varietal characters (including plum, spice) and contributes to wine mouthfeel. Recommended for reds to offer complexity especially in Nebbiolo, Pinot Noir, Barbera, Merlot, Shiraz, and ZinfandelFermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Max. Temperature
29 °C
Min. Temperature
17 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
