Fermivin Champion (500g)

Item No.017143
Fructophilic yeast for restarting stuck ferments FERMIVIN® CHAMPION has an excellent capacity to metabolize fructose, making it a good choice for restarting stuck fermentations when the glucose-to-fructose ratio isn’t favorable. Can be added as a preventative measure towards the end of high (initial
Price $32.2
Per Each
Excl. Tax
Available
Each

Description

Fructophilic yeast for restarting stuck ferments

FERMIVIN® CHAMPION has an excellent capacity to metabolize fructose, making it a good choice for restarting stuck fermentations when the glucose-to-fructose ratio isn’t favorable.
  • Can be added as a preventative measure towards the end of high (initial) Brix fermentations with no pre-acclimatization if the ethanol is <10%
  • Saccharomyces cerevisiae bayanus strain
  • Selected in Alsace by the National Research Institute for Agriculture, Food and the Environment (INRAe) of Narbonne, France
Frequently used in: restarting stuck fermentations
Alcohol Tolerance: 18%
Nitrogen Needs: MEDIUM
Temp. Range: 59-86°F

Downloads

Specifications

Brand
Oenobrands
Alcohol Tolerance
18% ABV
Competitive Factor
Neutral
Fermentation Speed
Moderate
Malolactic Compatibilty
Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
15°C (59°F)
Nutrient Demand
Medium
Species
S. bayanus

Fermivin Champion (500g)

Item No.017143
Price $32.2
Per Each
Excl. Tax
Available
Each

Fructophilic yeast for restarting stuck ferments

FERMIVIN® CHAMPION has an excellent capacity to metabolize fructose, making it a good choice for restarting stuck fermentations when the glucose-to-fructose ratio isn’t favorable.
  • Can be added as a preventative measure towards the end of high (initial) Brix fermentations with no pre-acclimatization if the ethanol is <10%
  • Saccharomyces cerevisiae bayanus strain
  • Selected in Alsace by the National Research Institute for Agriculture, Food and the Environment (INRAe) of Narbonne, France
Frequently used in: restarting stuck fermentations
Alcohol Tolerance: 18%
Nitrogen Needs: MEDIUM
Temp. Range: 59-86°F

Downloads

Specifications

Brand
Oenobrands
Alcohol Tolerance
18% ABV
Competitive Factor
Neutral
Fermentation Speed
Moderate
Malolactic Compatibilty
Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
15°C (59°F)
Nutrient Demand
Medium
Species
S. bayanus