FERMIVIN 3C
(Saccharomyces cerevisiae)
Product details
Fermivin 3C’s aromatic impact is marked by high β-damascenone production, which enhances fruity and floral aromas. Fermivin 3C releases large quantities of polysaccharides, making it ideal for barrel fermentation and maturation on lees. Fermivin 3C produces high-end, very round wines that have a long finish on the palate.
Wine types
Technical information
- Minimum temperature: 16 °C
- Maximum temperature: 22 °C
- Nutritional needs: Moderate
- SO2production: Low
- Fermentation rate: Slow
- Alcohol tolerance: 14 %
Product documentation
Pairing
- Chardonnay
- Pinot Gris
- Viognier
Related products
Hybrid yeast. Distinctive fruity and floral notes with mouthfeel. A high releaser & converter of thiols, resulting in wines with high 4MMP, 3MH & 3MHA.
Suited to early drinking white and red styles; its reliability in fermenation favours upfront expression of aromatics.
Best suited for fermenting fruit forward, white and rosé wines made from varieties such as Chenin Blanc, Semillon, Chardonnay, Viognier and Pinot Gris. Contributes to volume.
An Australian isolate from Tyrells vineyards, NSW, favoured for its ability to promote aromatics while adding to complexity and mouthfeel in early release red and white table wines.