ENOFERM M1™
(Saccharomyces cerevisiae cerevisiae)

For sweet-style aromatic whites and rosés

Brand

ENOFERM

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Product details

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.

Selected by Selected by University Massey, New Zealand

Wine types

Red

Rosé

Technical information

General sensory contribution: Esters
Competitive factor: Sensitive
Minimum temperature: 15 °C
Maximum temperature: 20 °C
Nutritional needs: High
MLF compatibility: Not really recommended
SO₂production: Low
Fermentation rate: Slow
Alcohol tolerance: 16 %
Glycerol production: No info

Product documentation

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Technical documentation

Wine bacteria biodiversity driving sensory profiles of red and whites wines

Wine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on how the wine bacteria perform, especially in terms of revelation of aroma compounds and wine […]

Relationships between the wine yeast inoculation method and the composition and sensory profile of wines

By F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including spontaneous fermentation or fermentations with the use of selected wine yeast. This latter option offers […]

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