CHEMICALS: OENOLOGICAL

 

 

Enartis Ferm Aroma White

Saccharomyces cerevisiae selected for the production of fresh and fruity white wines. Because of a very small production of riboflavin, it helps in prevent the "lightstruck" defect. Alcohol tolerance to 15% v/v. Optimum fermentation temperature range 12 to 24°C.

Technical Information

Safety Data Sheet

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