Fermol Super 16

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Ideal for Zinfandel production. It has been isolated from grapes picked in the island of Samos (Greece). The island is a historic producer of wines coming from extremely mature grapes often dried in a “passito” style. The yeast is adapted to tough osmotic conditions and is ideal for batches made with high percentages of raisins and over ripe grapes. It’s a producer of Cellulase enzyme and will give high extraction when fermented on the skins. Is a very versatile yeast, effective both in whites and reds. It performs at very high temperatures and high alcohol (34°C, 94°F and 18% alcohol). The cells flocculate very well and the wine is easy to filter just a few days after the end of the fermentation. The nutrient requirement is medium-low and it doesn’t produce significant amounts of SO2.

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Product Description

ABOUT FERMOL SUPER 16
  • Selected for AEB by Pascal Biotech® in collaboration with the microbiology department at Reims University, Champagne-Ardenne (France). Ideal for Zinfandel production. It has been isolated from grapes picked in the island of Samos (Greece).
  • The island is a historic producer of wines coming from extremely mature grapes often dried in a “passito” style.
  • The yeast is adapted to tough osmotic conditions and is ideal for batches made with high percentages of raisins and over ripe grapes. It’s a producer of Cellulase enzyme and will give high extraction when fermented on the skins.
  • Is a very versatile yeast, effective both in whites and reds. It performs at very high temperatures and high alcohol (34°C, 94°F and 18% alcohol).
  • The cells flocculate very well and the wine is easy to filter just a few days after the end of the fermentation.
  • The nutrient requirement is medium-low and it doesn’t produce significant amounts of SO2.
DOSAGE RATE
  • 10-30 g/100kg crushed grapes

Additional Information

Packaging Size

500g

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