Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by University Massey, New Zealand
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Esters
Pinot Gris
Tropical fruit
Sauvignon blanc
Grassy/Asparagus
White Wine
Rosé Wine
High Brix Juice
Restart Stuck Ferment
For sweet-style aromatic whites and rosés
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.Fermentation Speed
Slow
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
20 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
