Enoferm T306
(Saccharomyces cerevisiae)
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.
Product details
ENOFERM T306™ was isolated from a spontaneous Pinot noir fermentation at Tyrrell’s Vineyards, Hunter Valley, NSW. Mainly used for fruit focused white varieties including Chardonnay, Semillon, Chenin Blanc, Riesling, and Pinot Gris for imparting aroma characters such as exotic tropical fruit and pineapple. Compliments and adds depth to varietal characters, especially in Chardonnay & Riesling. ENOFERM T306™ can also contribute to mouthfeel, particularly with lees contact time. Enhances aromatic expression in weak intensity fruit. Suited for tank & barrel fermented whites and early release fruit driven red wines from warm to hot regions.
Selected by Isolated from the Tyrrells vineyards, Australia
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, mouthfeel and texture
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: High
- MLF compatibility: Not really recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
- Glycerol production: Moderate
Product documentation
Pairing
- Chenin blanc
- Colombard
- Pinot Gris
- Riesling
- Semillon
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For the fermentation of warm and hot climate grapes, low in acidity. Contributes an intense front to mid-palate tannin structure and higher colour stability
Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.
Suited to early drinking white and red styles; its reliability in fermenation favours upfront expression of aromatics.