Fermivin A33 (500g)
Description
Fermivin A33 was specifically selected for Cabernet Franc by the University of Chile. Fermivin A33 is a low foaming yeast with a short lag phase, alcohol tolerance (up to 15.5 v/v), a good resistance to SO2 (up to50ppm free) and a low VA and H2S producer. Known for creating wines with good phenolic structure and aging potential which makes it a good choice for wood aging. Enhances varietal character and aromas of black currant, dark chocolate and fresh tobacco.
Specifications
- Brand
- Oenobrands
- Alcohol Tolerance
- 15.5% ABV
- Competitive Factor
- Neutral
- Fermentation Speed
- Fast
- Malolactic Compatibilty
- Very Good
- Maximum Temperature
- 30°C (86°F)
- Minimum Temperature
- 22°C (72°F)
- Nutrient Demand
- High
- Species
- S. cerevisiae
Fermivin A33 (500g)
Fermivin A33 was specifically selected for Cabernet Franc by the University of Chile. Fermivin A33 is a low foaming yeast with a short lag phase, alcohol tolerance (up to 15.5 v/v), a good resistance to SO2 (up to50ppm free) and a low VA and H2S producer. Known for creating wines with good phenolic structure and aging potential which makes it a good choice for wood aging. Enhances varietal character and aromas of black currant, dark chocolate and fresh tobacco.
Specifications
- Brand
- Oenobrands
- Alcohol Tolerance
- 15.5% ABV
- Competitive Factor
- Neutral
- Fermentation Speed
- Fast
- Malolactic Compatibilty
- Very Good
- Maximum Temperature
- 30°C (86°F)
- Minimum Temperature
- 22°C (72°F)
- Nutrient Demand
- High
- Species
- S. cerevisiae