Penedes (14 - 32°C) Fast 17% High No Enhances Premium red varietal wines character FOR WHITE AND ROSÉ WINES STRAIN FERMENTATION FERMENTATION ALCOHOL NITROGEN KILLER SENSORY APPLICATIONS TEMPERATURE SPEED TOLERANCE REQUIREMENTS FACTOR EFFECT Har17 55 - 95°F Fast 17% Moderate No Enhances White wines, (13 - 35°C) varietal restart stuck character fermentations Finarome 55 - 68°F Fast 14.5% High Killer Terpene type Aromatic (13 - 20°C) aromas white wines Thiolarome 55 - 68°F Moderate 14.7% High No Thiol type Premium (13 - 20°C) aromas white wines Pink excel 55 – 73°F Slow 14.5% High Killer Enhances Rosé wines (13 - 23°C) varietal character GENERIC STRAINS STRAIN FERMENTATION FERMENTATION ALCOHOL NITROGEN KILLER SENSORY APPLICATIONS TEMPERATURE SPEED TOLERANCE REQUIREMENTS FACTOR EFFECT (18 - 30°C) 14 - 15% PDM 55 - 95°F 16.5% KILLER (13 - 35°C) STRAIN FOR BRANDY AND AROMATIC WINES STRAIN ALCOHOL NITROGEN SENSORY APPLICATIONS SPEED TOLERANCE REQUIREMENTS FACTOR EFFECT TEMPERATURE Estelle (8 - 30°c) High 13% Moderate No Esters Brandy NUTRIENT REFERENCE PRODUCT COMPOSITION TIME OF NITROGEN DOSAGE ADDITION CONTRIBUTION Predferm TAP Diammonium YAN adjustment; Beginning of 10g/hl = 27mg/l 10 – 20g/hl; phosphates, Yeast population fermentation Thiamine strengthening Predferm S Yeast wall Increase of aromatic Prior to yeast 10g/hl = 11mg/l 10 – 40g/hl membranes, structure and inoculation For difficult Vitamins complexity; fermentation
Penedes (14 - 32°C) Fast 17% High No Enhances varietal character Premium red wines FOR WHITE AND ROSÉ WINES STRAIN FERMENTATION TEMPERATURE FERMENTATION SPEED ALCOHOL TOLERANCE NITROGEN REQUIREMENTS KILLER FACTOR SENSORY EFFECT APPLICATIONS Har17 55 - 95°F (13 - 35°C) Fast 17% Moderate No Enhances varietal character White wines, restart stuck fermentations Finarome 55 - 68°F (13 - 20°C) Fast 14.5% High Killer Terpene type aromas Aromatic white wines Thiolarome 55 - 68°F (13 - 20°C) Moderate 14.7% High No Thiol type aromas Premium white wines Pink excel 55 – 73°F (13 - 23°C) Slow 14.5% High Killer Enhances varietal character Rosé wines GENERIC STRAINS STRAIN FERMENTATION TEMPERATURE FERMENTATION SPEED ALCOHOL TOLERANCE NITROGEN REQUIREMENTS KILLER FACTOR SENSORY EFFECT APPLICATIONS (18 - 30°C) 14 - 15% PDM 55 - 95°F (13 - 35°C) 16.5% STRAIN FOR BRANDY AND AROMATIC WINES STRAIN TEMPERATURE SPEED ALCOHOL TOLERANCE NITROGEN REQUIREMENTS KILLER FACTOR SENSORY EFFECT APPLICATIONS Estelle (8 - 30°c) High 13% Moderate No Esters Brandy NUTRIENT REFERENCE PRODUCT COMPOSITION TIME OF ADDITION NITROGEN CONTRIBUTION DOSAGE Predferm TAP Diammonium phosphates, Thiamine YAN adjustment; Yeast population strengthening Beginning of fermentation 10g/hl = 27mg/l 10 – 20g/hl; Predferm S Yeast wall membranes, Vitamins Increase of aromatic structure and complexity; Prior to yeast inoculation 10g/hl = 11mg/l 10 – 40g/hl For difficult fermentation
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