CHEMICALS: OENOLOGICAL

 

 

Enartis Ferm Top 20

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Saccharomyces cerevisiae for rosŽs and young to medium aged red wines. With adequate nutrition, it produces fermentation esters that enhance fruit character while respecting the varietal characteristics of the grape. It is able to remove a portion (about 25%) of malic acid, thus favoring the start of malolactic fermentation. Alcohol tolerance to 16% v/v.

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