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
Cabernet Franc
Berry, Spice, Color stability
Cabernet Sauvignon
Berry, Color stability
Grenache
Berry, Spice, Color stability
Merlot
Berry, Spice, Color stability
Sangiovese
Berry, Mid-palate enhancement
Tempranillo
Berry, Mid-palate enhancement
To reduce herbaceous character in under-ripe fruit
Enoferm CSM™ was isolated from Bordeaux for Cabernet sauvignon, Cabernet franc and Merlot. It does not tolerate alcohols above 14% and benefits from high and balanced nutrient additions under good fermentation practices. It favors color and phenolic extraction, is red fruit-driven, reduces vegetal aromas and adds complexity along with balanced, round mouthfeel. CSM™ will encourage malolactic fermentation.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
15 %
Volatile Acidity
Low
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
