Fermivin Champion™ (500g)

Item No.17143
Price $35
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.
  • Used for restarting stuck or sluggish fermentations when sugar is high and alcohol is relatively low
  • 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 Compatibility
Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
15°C (59°F)
Nutrient Demand
Medium
Species
S. bayanus

Fermivin Champion™ (500g)

Item No.17143
Price $35
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.
  • Used for restarting stuck or sluggish fermentations when sugar is high and alcohol is relatively low
  • 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 Compatibility
Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
15°C (59°F)
Nutrient Demand
Medium
Species
S. bayanus