Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
An isolate from the Pasteur Institute- France
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Sensitive
Chardonnay
Colombard
Sauvignon blanc
Fermentation Speed
Fast
Lag Phase
Long
Nitrogen Needs
Low
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Malic Acid Consumption
Can degrade up to 45% of malic acid
