Oenoferm® PDM
Prise de mousse yeast for sparkling wine making
Saccharomyces cerevisiae var. bayanus, selected in the Champagne, for sparkling wine production. This bayanus yeast has a high fermentation capacity and is characterised by low nutrient requirements and high alcohol tolerance. Particularly suited for bottle fermentation of high‐quality wines.
At a glance:
| Alcohol tolerance | 16,0 Vol.-% |
| Fermentation temperature | 14 – 26 °C |
| Influence on MLF | Neutral |
| Nitrogen requirement | Very low |
| Range of use | Sparkling wine, all varieties |
| Aroma profile |
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| Special features |
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| Dosage | 20 – 40 g/100 L |
| Packaging unit | 0,5 kg kg |
