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Oenoferm Yeast Strain Characteristic

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Oenoferm Yeast Strain Characteristic Oenoferm® yeast strain characteristic Oenoferm® white wine yeasts Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Oenoferm® Bio Veltliner Freddo Müller-Thurgau Riesling Terra PinoType Tipico Bouquet InterDry Klosterneuburg Aroma Emphasizes the Promotes the Extremely clear, Aromatic fresh- In the cool fermen- Liberation of the Flowery, fruity- Very fine, fragile Supports the ripe Broad spectrum of Typical varietal For fresh, animat- typical attributes of varietal fruity-fresh clean fragrance, ness, the elegant tation range (15 – individual wine delicately spicy nose, supports the and exotic fruit aromas, a multi- aroma profile, de- ing wines, ten- the grape variety, aroma of the supports varietal fruit of citrus and 18 °C) distinct character, support aromas and bou- typical varietal ripe components, cas- tude of delicate velops significant dency to ripe, the vineyard site Grüner Veltliner. typicity, expressive pear notes harmo- peach (aromatic, of the terroir spe- quet, mineral-spicy aromas, much ex- sis and sweetish aromas, ranging spicy-nutty, vege- green apple and and the vineyard The peppery-spicy citrus, apple, nizes excellently slightly tart cific aroma profile. on the palate, otic fruit and apri- blossom fra- from blossom fra- tative ripe fruit vineyard peach. soil conditions. Veltliner notes are peach aromas and with the typical European varie- finely nutty. cot aroma. grances. grances to ripe aromas. advanced and em- rose scent, very finely spicy muscat ties) aromas are fruits. phasized. animating, fresh flavours. developed, in the wines. fermentation range between 18 – 20 °C, a fascinating bouquet of exotic aromas. Recommendation For secure fermen- For all classical, For all fresh-fruity For fresh, elegant Ideal for the fer- For a neutral and For all elegant, For prominent, fully For making rich-in- For fine and ele- For the promotion For clean wines tation kinetics and fruity-spicy Grüner wines with promi- and well balanced mentation of fruity- safe fermentation. typical Burgundian- developed ripe aroma wines with gant wine types, of full-bodied, with typical varietal a neutral, terroir- Veltliner types. nent distinct varie- Müller-Thurgau/ light to high-quality, style wines which grape aromas, for intensive exotic also for stopped dense, expressive character. specific taste and tal typicity, fresh- Rivaner-type wines ripe Riesling wines. combine a flowery elegant, creamy aromas, very suit- fermentation wines wines with varietal aroma profile. ness and liveli- with intensive taste nose and a creamy and multi-facetted able for cuvée and for making die- character. Suitable ness. and aroma. palate, very well wines. wines. tetic wines with re- for sur lies ageing. suited for sur lies sidual sugar. ageing. Recommended White wine Grüner Veltliner, Riesling, Müller- Müller-Thurgau Riesling, White wine varie- Weißburgunder Riesling, Silvaner, Müller-Thurgau, Müller-Thurgau, Weißburgunder Riesling, Müller- varieties varieties. (Roter Veltliner). Thurgau, Rivaner, (Rivaner). Sauvignon Blanc. ties. (Pinot blanc), Müller-Thurgau, Riesling, Traminer, Traminer, Riesling. (Pinot blanc), Thurgau, Kerner, Chasselas, Kerner, Grauburgunder Kerner, Morio Muscat, Chardonnay, Scheurebe. Silvaner, (Pinot gris), Sauvignon Blanc. Moscato, Chasselas, Scheurebe, Chardonnay, Moscatello. Silvaner. Traminer. Auxerrois, Burgundy wines. Inoculation in 15 – 25 15 – 25 15 – 25 15 – 25 20 – 25 20 – 30 20 – 25 15 – 25 20 – 25 20 – 25 15 – 25 15 – 25 g/100 L Rapidity of fer- mentation start in 10 – 15 5 – 10 10 – 20 5 –10 10 – 20 7 – 15 10 – 20 5 – 10 5 – 10 5 – 15 10 – 20 10 – 20 hours Fermentation Smooth and safe Smooth and safe Rapid and safe Smooth and safe Rapid under Smooth and safe Moderate, but Smooth and safe Moderate, but Smooth under Rapid under Rapid under course under regular also at low also at low under regular regular conditions. under regular continuous under regular continuous regular conditions. regular conditions. regular conditions. conditions. temperatures. temperatures. conditions. conditions. fermentation. conditions. fermentation. Degree of final Easy fermentation fermentation interruption complete complete complete complete complete complete complete complete complete complete complete possible to preserve fructose. Required nitro- medium low low medium medium-high medium medium medium medium medium medium-high medium gen content Recommended temperature ran- 16 – 22 15 – 17 13 – 17 16 – 19 15 – 22 17 – 22 18 – 22 17 – 22 15 – 20 17 – 22 15 – 22 15 – 22 ge in °C Recommended VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® fermentation aids VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® Alcohol tolerance up to 14 up to 14.5 up to 15 up to 14 up to 14 up to 15 up to 14 up to 14 up to 14.5 up to 13 up to 14 up to 13 in % by vol. Oenoferm® yeast strain characteristic VitaDrive® Oenoferm® red wine yeasts ® ® ® ® ® ® ® Oenoferm Oenoferm Oenoferm Oenoferm Oenoferm Oenoferm Oenoferm ® Effect Dosage Bio Structure Rouge Color Rosé PinoType Terra Aroma Emphasizes the Structure and tan- Supports the aro- For characterful Complex aroma, Fruity, delicately Release of the in- Early energy supply and strenghtening of the yeast cells, increase of 10 – 15 g/100 L typical attributes of nin impact support- ma profile of red red wines with ex- high fruit intension, spicy nose, mine- dividual wine cha- resistance, increase of yeast cell activities, better overcoming of stress the grape variety, ing and harmoni- berries and cher- pressed, prominent varietal character ral, combines the racter, support of situations, full completion of fermentation, almost no fermentation stops, the vineyard site ously emphasizing ries, as well as spi- tannic taste, with reminding of sweet aroma profile of the terroir specific reduction of sulphide off-flavour formation, reduction of SO2-demand, and the vineyard cherry, berry and cy-nutty compo- fruit notes and blossom and ho- berries and cher- aroma profile. no chance for foreign organisms, promotion of clean aromas soil conditions. nut aromas. nents. Wines pre- hints of cacao and ney. ries with a multiple sent themselves nut, light touch of nutty-creamy pala- compact, full and vegetative aroma. te. stable. Recommendation For secure fermen- For full-bodied, co- For all red wine For colour-stable, For the promotion For all elegant, ty- For a neutral and tation kinetics and lour-intensive red types with promi- shelf-stable red of the freshly ani- pical Burgundy wi- safe fermentation. a neutral, terroir- wines, tannin pro- nent, pronounced wines; for wooden mating rosé/Blancs nes combining a specific taste and nounced and sta- fruit aromas in the barrel- or barrique- de noirs wine type. flowery nose with a aroma profile. ble in storage. course of fermenta- ageing. creamy palate. tion on the skin and mash heating. Recommended White wine varie- Dornfelder, Lem- Lemberger, Dorn- Pinot noir (Spät- Pinot noir (Spät- Pinot noir (Spät- Red wine varieties. varieties ties. berger, Cabernet felder, Regent, Pi- burgunder), Portu- burgunder), Portu- burgunder, Früh- Sauvignon, Saint not noir, (Frühbur- gieser, Trollinger, gieser, Saint Lau- burgunder), Saint Laurent, Syrah gunder, Spätbur- Saint Laurent, Ca- rent, Dornfelder. Laurent, Schwarz- (Shiraz). gunder), Portugie- bernet Sauvignon, riesling, Samtrot. ser, Saint Laurent. Merlot, Syrah, (Shi- raz), Lemberger, Dornfelder. Inoculation in 15 – 25 15 – 25 15 – 25 15 – 30 15 – 25 20 – 25 20 – 30 g/100 L Rapidity of fer- mentation start in 10 – 15 5 – 15 5 – 10 5 – 10 4 – 10 10 – 20 7 – 15 hours Fermentation Smooth and safe Smooth and safe Moderate, but Smooth and safe Continuous Continuous Continuous course under regular under regular continuous under regular fermentation. fermentation. fermentation. conditions. conditions. fermentation. conditions. Degree of final complete complete complete complete complete complete complete fermentation Required nitrogen medium medium medium medium medium medium medium content Recommended temperature ran- 16 – 22 18 – 28 18 – 28 18 – 28 15 – 22 20 – 28 17 – 28 ge in °C Recommended VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® VitaDrive® fermentation aids VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® VitaFerm® Alcohol tolerance up to 14 up to 15 up to 14.5 up to 15 up to 13.5 up to 14 up to 15 in % by vol. Influence neutral preferred promoting neutral neutral preferred neutral on MLF Vita-yeast nutrients and activators VitaFerm® Vitamon® Vitamon® Vitamon® Vitamon® Ultra Combi A B Nutrient Perfect yeast nutrient complex consisting of DAP, Selected multi-nutrient, yeast nutrients, yeast Base nutrient with vitamin. Base nutrient, pure diammonium Yeast vitamin, pure thiamin. type thiamin, inactive yeasts, (amino acids, trace cell walls and yeast-stimulating parts of the phosphate. elements, mannoproteins, adsorptive cell to prevent fermentation disturbances as substances), unsaturated fatty acids, sterols. well as for clean fermentation. Dosage Legally admitted (EU) Legally admitted (EU) Legally admitted (EU) 50 – 60 g/100 L (legally admitted Legally admitted (EU) recommendation max. 70 g/100 L. max. 60 g/100 L. max. 50 g/100 L. (EU) max. 100 g/100 L. max. 65 mg/100 L. Additional Mostly not required. 30 – 50 g/100 L 30 – 50 g/100 L 40 – 50 g/100 L for unsound, 50 – 60 g/100 L Vitamon® A dosage Vitamon® A. Vitamon® A. stressed grapes; 65 mg/100 L (legally admitted (EU) Vitamon® B. max. 100 g/100 L). .
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