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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 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