M83 (500 g)
No. d'article33-15121
Prix $65.5
prix par 500 gram
Excluant les taxes
Stock bas
500 gram
Description
VITILEVURE M83� produces round and balanced ros�s with enhanced fresh fruit aromas
� S. cerevisiae cerevisiae
� Increases color stability as a result of its polysaccharide production
� Particularly well adapted for ros� winemaking in warmer regions
� Good implantation, strong fermentation kinetics, and low volatile acidity and SO2 production
� Selected by the Laboratoire Aubanelle in the Bandol appellation of Provence
� S. cerevisiae cerevisiae
� Increases color stability as a result of its polysaccharide production
� Particularly well adapted for ros� winemaking in warmer regions
� Good implantation, strong fermentation kinetics, and low volatile acidity and SO2 production
� Selected by the Laboratoire Aubanelle in the Bandol appellation of Provence
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Moyenne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Neutre
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 17°C
- Besoins en nutrition
- Modérés
- Espèce
- Saccharomyces cerevisiae
M83 (500 g)
No. d'article33-15121
Prix $65.5
prix par 500 gram
Excluant les taxes
Stock bas
500 gram
Description
VITILEVURE M83� produces round and balanced ros�s with enhanced fresh fruit aromas
� S. cerevisiae cerevisiae
� Increases color stability as a result of its polysaccharide production
� Particularly well adapted for ros� winemaking in warmer regions
� Good implantation, strong fermentation kinetics, and low volatile acidity and SO2 production
� Selected by the Laboratoire Aubanelle in the Bandol appellation of Provence
� S. cerevisiae cerevisiae
� Increases color stability as a result of its polysaccharide production
� Particularly well adapted for ros� winemaking in warmer regions
� Good implantation, strong fermentation kinetics, and low volatile acidity and SO2 production
� Selected by the Laboratoire Aubanelle in the Bandol appellation of Provence
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Moyenne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Neutre
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 17°C
- Besoins en nutrition
- Modérés
- Espèce
- Saccharomyces cerevisiae