OENOFERM� FREDDO is a specifically selected strain for the inoculation of cold grape must

� For must as low as 10�C/50�F
� Known for its aroma preserving capabilities
� Wines produced with Oenoferm� Freddo are known to promote citrus, grapefruit, apple and peach
� Known to inhibit malolactic fermentation

Dosage
20-30g/hL

Usage
The rehydration of Oenoferm� Freddo is carried through in an approximately tenfold amount of a lukewarm 1:1 mixture of grape must and water (37-42 �C). Oenoferm� Freddo is stirred in slowly. Allow to swell for 20 minutes. The yeast suspension is then added to the vat under constant stirring. The temperature difference between the warm yeast starter and the cool must should not exceed 8 �C. Otherwise a so-called yeast shock might result and many yeast cells would be damaged leading to impaired yeast performance.

Storage
Vacuum-packed. Store cool and dry. Reseal opened packaging tightly and immediately and use up within 2-3 days.