CHEMICALS: OENOLOGICAL

Enartis Ferm Vintage White

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Saccharomyces cerevisiae recommended for the production of white wines with varietal characteristics or white wines to be fermented and/or aged in barrels. Because it forms lightly compacted lees, Vintage White prevents the appearance of reduced odors and decreases the number of pump overs necessary. Alcohol tolerance to 15.5% v/v. Optimum fermentation temperature range 14 to 24°C.

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Technical Information

Safety Data Sheet