Dried yeast Oenoferm X-treme 500 g

yeast specially selected to preserve the red color, bring out the aroma and ensure a stable fermentation process. Significantly enhances the aroma compared to Oneoferm Roughe yeast and is ideal for wine matured in oak barrels. Reduces beta-glucosidase activity while preserving maximum anthocyanins. Fast initial fermentation phase (5-10h) and good final density. Ensures pure wine with few fermentation products. Dosage: 15 g / 100 liters. Fermentation temperature +18...28°C. Alcohol tolerance 15%/vol.

Special yeast for fermentation of wines at a controlled temperature of 13-17°C or even lower temperatures from 8°C. The maximum aroma is preserved. Dosage: 15 g/100 l of wort at a temperature of 13–17°C and 25 g/100 l at lower temperatures..

Special granulated yeast on a fruit base for fermenting rosé or autumn wines. Extremely fast start of fermentation and good resistance to lower temperatures. Produces complex wines with fruity, sweet floral and honey aromas. Dosage: 15-25 g / 100 liters of wort.

Highly concentrated and freeze-dried culture for malolactic or post-fermentation. Starter culture for simple and direct initiation of malolactic fermentation for white and red wine. Particularly tolerant towards low temperatures and pH values, as well as higher alcohol content and SO2 values. 1000 per liter of wine. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

yeast specially selected to preserve the red color, bring out the aroma and ensure a stable fermentation process. Significantly enhances the aroma compared to Oneoferm Roughe yeast and is ideal for wine matured in oak barrels. Reduces beta-glucosidase activity while preserving maximum anthocyanins. Fast initial fermentation phase (5-10h) and good final density. Ensures pure wine with few fermentation products. Dosage: 15 g / 100 liters. Fermentation temperature +18...28°C. Alcohol tolerance 15%/vol.

Special yeast for fermentation of wines at a controlled temperature of 13-17°C or even lower temperatures from 8°C. The maximum aroma is preserved. Dosage: 15 g/100 l of wort at a temperature of 13–17°C and 25 g/100 l at lower temperatures..

Special granulated yeast on a fruit base for fermenting rosé or autumn wines. Extremely fast start of fermentation and good resistance to lower temperatures. Produces complex wines with fruity, sweet floral and honey aromas. Dosage: 15-25 g / 100 liters of wort.