ENOFERM CSM™

Please scroll down to view the available product sizes Minimizes greenness and combats color instability in under-ripe fruit ENOFERM CSM™ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color. Wines show intense aromas of berries, spice, and licorice Fermentation st

Description

Please scroll down to view the available product sizes

Minimizes greenness and combats color instability in under-ripe fruit

ENOFERM CSM™ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color.
  • Wines show intense aromas of berries, spice, and licorice
  • Fermentation starts quickly, but can produce hydrogen sulfide (H2S) if vitamins and/or nitrogen is deficient
  • Saccharomyces cerevisiae cerevisiae strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV) in Bordeaux in cooperation with Conseil Interprofessionnel du Vin de Bordeaux (CIVB-Bordeaux)
Frequently used in: Cabernet Sauvignon, Cabernet Franc, Grenache, Merlot, Sangiovese, Petit Verdot
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 59–90°F

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ENOFERM CSM™

Please scroll down to view the available product sizes

Minimizes greenness and combats color instability in under-ripe fruit

ENOFERM CSM™ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color.
  • Wines show intense aromas of berries, spice, and licorice
  • Fermentation starts quickly, but can produce hydrogen sulfide (H2S) if vitamins and/or nitrogen is deficient
  • Saccharomyces cerevisiae cerevisiae strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV) in Bordeaux in cooperation with Conseil Interprofessionnel du Vin de Bordeaux (CIVB-Bordeaux)
Frequently used in: Cabernet Sauvignon, Cabernet Franc, Grenache, Merlot, Sangiovese, Petit Verdot
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 59–90°F

Downloads