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The yeast for producing fruity, well-balanced red wines.Strain n° 7303 selected in Bordeaux by INRA, Narbonne, France. Fermirouge® is recommended for the production of fruity, well-balanced red wines. Fermirouge® is particularly suited to the following grape varieties: Pinot noir, Cabernet Franc, Merlot, Cabernet Sauvignon, Zinfandel. Fermentation kinetics- Short lag phase and steady kinetics. Sugar/alcohol yield- 16 g sugar for 1% alcohol. Technical characteristics- Optimum temperature range: 10 to 28 °C (50 to 83°F). Maximum temperatures must be carefully controlled for optimum efficiency.- Alcohol tolerance: 15 %.- Resistance to free SO2: 50 mg/l.- Low foam production.n Metabolic characteristics- Average glycerol production, 5 to 7 g/l.- Low volatile acidity production, generally less than 0.2 g/l.- Low acetaldehyde production, less than 20 mg/l.- Low H2S production.- Low SO2production, less than 10 mg/l. Enables the full development of fruity aromas (strawberry, raspberry and Morello cherries). Will ferment must from cold maceration (cryogenic type). Phenotype: neutral to killer factor.