CEG Yeast

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Sweet and semi-sweet wine production

Uvaferm® CEG was isolated by the Geisenheim Research Institute in Germany.

Notable for its ability to deliver slow, steady and clean fermentations.

Optimal fermentation temperatures range from 15–25°C(59–77°F).

CEG fermentations often slow or stop under stressed conditions leaving residual sugar. This makes CEG advantageous for use in semi-dry white or rosé wines.

CEG (Epernay II) Vi-A-Dry - Allergen Statement
CEG (Epernay II) Vi-A-Dry - Food Safety Statement
CEG (Epernay II) Vi-A-Dry - Non-GMO Statement
CEG (Epernay II) Vi-A-Dry - Safety Data Sheet
CEG (Epernay II) Vi-A-Dry - Specification Sheet
CEG (Epernay II) Vi-A-Dry - Technical Data Sheet