Enoferm M1™
(Saccharomyces cerevisiae cerevisiae)
For aromatic whites, aged reds, rosés and ‘sticky’ wines
Product details
A yeast from the Massey University culture collection. It is used to produce very aromatic white wine, contribute complexity in the production of red wines for aging, and to produce rosés and ‘sticky’ wine. After completion of fermentation, the yeast flocculates and settles to give compact lees. Produces a high concentration of esters giving fruit salad aroma, particularly at fermentation temperatures below 20°C. The yeast ester aroma decreases over time as fermentation esters hydrolyse.
Wine types
Technical information
- General sensory contribution: High ester production
- 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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