dried yeast Oenoferm Color 500 g
Oenoferm® Color
Full-bodied red wines with cherry accents
Color is a Saccharomyces cerevisiae var. bayanus which promotes the formation
see full description
Gross price: 37 €
Net price: 30 €
DESCRIPTION
Oenoferm® Color
Full-bodied red wines with cherry accents
Color is a Saccharomyces cerevisiae var. bayanus which promotes the formation of deep and stable color in red wines. The resulting wines are full of character, driven by tannins, offer good aging potential and an excellent body.
At a glance:
| Alcohol tolerance | 16,0 Vol.-% |
| Fermentation temperature | 18 – 28 °C |
| Influence on MLF | Neutral |
| Nitrogen requirement | Moderate |
| Range of use | Premium red wines, wines with aging potential |
| Aroma profile |
|
| Special features | Specifically for maturation with oak |
| Dosage | 20 – 40 g/100 L |
| Packaging unit | 0,5 kg 10 kg |
Files to download
From this manufacturer
OenoPur® is a powdered product for preventative must treatment. OenoPur®, which consists of high purity cellulose, PVPP, gelatine and a mineral adsorber, is easily dispersible and can be
HydroGum Bio
Organic gum arabic in certified quality
Gum arabic (E 414) is a natural product obtained from the dried sap of Acacia seyal. In wine, it acts as a protective colloid, and has
Oenoferm® X-thiol
Alcohol-tolerant hybrid yeast for exotic aromas Oenoferm® X-thiol is a GMO‐free hybrid yeast selected by Erbslöh. It possesses great fermentation
Alcohol-tolerant hybrid yeast for exotic aromas Oenoferm® X-thiol is a GMO‐free hybrid yeast selected by Erbslöh. It possesses great fermentation
Trenolin® Super Plus is a highly active liquid pectinase that provides for a quick pectin degradation. Pressing time is reduced and press capacity increased. A quick and compact sedimentation
Saccharomyces Cerevisiae (bayanus), wyselekcjonowane we francuskim regionie Szampanii drożdże do produkcji win musujących. Nadają się szczególnie do fermentacji w butelkach.
e.Tartaric
L(+)-tartaric acid for acidification and pH-reduction
e.Tartaric increases acidity and simultaneously ensures pH reduction. This results in improved microbiological
Trenolin® ProStab
Enzymatic stabilisation of proteins in wine
Trenolin® ProStab acts on thermolabile chitinases and thaumatin-like proteins, which play a decisive role in turbidity
Fructozym® Ultra HPXExtraction and liquefaction of fibrous raw materials
Pectolytic enzyme (EC. 3.2.1.15) from Aspergillus niger for intensive maceration of fruit and vegetable mash and
VitaDrive® ProArom is an innovative yeast preparation which protects yeast from stress during the propagation and fermentation phases. The wines benefit from aromas which are stable during
e.PVPP Removal of oxidised and phenolic substances
e.PVPP can be used for high-impact finings and vegan production processes.
At a glance:
Product
Mead: tak
