CSM Yeast

CSM Yeast
Minimizes greenness and combats color instability in under-ripe fruit ENOFERM CSMℱ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color. Wines show intense aromas of berries, spice, and licorice Fermentation starts quickly, but can produce hydrogen sulfide (H 2 S)

Variantes

No d'articleDisponibilitéePrix
33-15090
33-15090B

Description

Minimizes greenness and combats color instability in under-ripe fruit

ENOFERM CSMℱ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color.
  • Wines show intense aromas of berries, spice, and licorice
  • Fermentation starts quickly, but can produce hydrogen sulfide (H2S) if vitamins and/or nitrogen is deficient
  • Saccharomyces cerevisiae cerevisiae strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV) in Bordeaux in cooperation with Conseil Interprofessionnel du Vin de Bordeaux (CIVB-Bordeaux)
Frequently used in: Cabernet Sauvignon, Cabernet Franc, Grenache, Merlot, Sangiovese, Petit Verdot
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 59–90°F

Downloads
ENOFERM CSM - Technical Data Sheet
ENOFERM CSM - Specification Sheet
Lallemand Yeast - Product Declarations
Lallemand Yeast - Safety Data Sheet
CSM Yeast

CSM Yeast

Minimizes greenness and combats color instability in under-ripe fruit ENOFERM CSMℱ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color. Wines show intense aromas of berries, spice, and licorice Fermentation starts quickly, but can produce hydrogen sulfide (H 2 S)

Variantes

No d'articleDisponibilitéePrix
33-15090
33-15090B

Description

Minimizes greenness and combats color instability in under-ripe fruit

ENOFERM CSMℱ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color.
  • Wines show intense aromas of berries, spice, and licorice
  • Fermentation starts quickly, but can produce hydrogen sulfide (H2S) if vitamins and/or nitrogen is deficient
  • Saccharomyces cerevisiae cerevisiae strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV) in Bordeaux in cooperation with Conseil Interprofessionnel du Vin de Bordeaux (CIVB-Bordeaux)
Frequently used in: Cabernet Sauvignon, Cabernet Franc, Grenache, Merlot, Sangiovese, Petit Verdot
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 59–90°F

Downloads
ENOFERM CSM - Technical Data Sheet
ENOFERM CSM - Specification Sheet
Lallemand Yeast - Product Declarations
Lallemand Yeast - Safety Data Sheet