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The yeast strain is characterized by its color-sparing fermentation properties. The development of sensory spice notes, similar to cloves and nutmeg, are promoted by ENOFERM Assmanshausen yeast.

Saccharomyces cerevisiae, Saccharomyces yeast species for red wines with high mouthfeel, color protection for red wines
Suitable for
Red: Pinot Noir, Cabernet Sauvignon, Regent, Dornfelder, Merlot, Syrah
Temperature, Dosage
18-30°C, 20-25 g/hl

Core features

  • Long lag phase resp. slow fermentation starting
  • Low to moderate fermentation rate
  • Production of smooth red wines
  • Color protection during alcoholic fermentation
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