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Application Suitability Key

Application Suitability Key4=Highly Recommended 3= Recommended 2= OK to Use 1= Not RecommendedEVC= Enhances Varietal Quality* Application SuitabilityYeast StrainPIWC SKUW hitesRos RedsSparkling WineLate HarvestRestart Stuck FermentationSensory Effect or Aromatic Impact**Temperature Range (C)Fermentation SpeedAlcohol Tolerance**Relative Nitrogen NeedsRed Star MontrachetMYT424111neutral12-35 slow15%lowRed Star Cote des BlancsEP2323111 EVC18-30 moderate16%mediumRed Star Premier CuveePDM424443neutral10-40 fast17%mediumRed Star Pasteur RedPRED134111 EVC18-30 moderate15%mediumRed Star Pasteur ChampagneCHP444444neutral10-35 fast18%lowFermentis BCS-103 BCS103-500444444neutral10-35 fast18%lowFermentis VR44VR44-500424413 EVC10-40 fast16%lowLalvin 71B 71B344121esters15-30 moderate14%lowLalvin BM 4X4 BM4X4-500414111 EVC18-28 moderate15%highLalvin BM45 BM45-500214111 EVC18-28 moderate15%highLallemand Bourgoblanc CY3079 CY3079-500421111 EVC15-25 moderate15%highLalvin Bourgorouge RC212 RC212114111 EVC20-30 moderate16%highLalvin BRL 97 BRL97-500114111 EVC17-29 moderate16%mediumLalvin DV10

Application Suitability Key 4=Highly Recommended 3= Recommended 2= OK to Use 1= Not Recommended EVC= Enhances Varietal Quality *Application Suitability

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Transcription of Application Suitability Key

1 Application Suitability Key4=Highly Recommended 3= Recommended 2= OK to Use 1= Not RecommendedEVC= Enhances Varietal Quality* Application SuitabilityYeast StrainPIWC SKUW hitesRos RedsSparkling WineLate HarvestRestart Stuck FermentationSensory Effect or Aromatic Impact**Temperature Range (C)Fermentation SpeedAlcohol Tolerance**Relative Nitrogen NeedsRed Star MontrachetMYT424111neutral12-35 slow15%lowRed Star Cote des BlancsEP2323111 EVC18-30 moderate16%mediumRed Star Premier CuveePDM424443neutral10-40 fast17%mediumRed Star Pasteur RedPRED134111 EVC18-30 moderate15%mediumRed Star Pasteur ChampagneCHP444444neutral10-35 fast18%lowFermentis BCS-103 BCS103-500444444neutral10-35 fast18%lowFermentis VR44VR44-500424413 EVC10-40 fast16%lowLalvin 71B 71B344121esters15-30 moderate14%lowLalvin BM 4X4 BM4X4-500414111 EVC18-28 moderate15%highLalvin BM45 BM45-500214111 EVC18-28 moderate15%highLallemand Bourgoblanc CY3079 CY3079-500421111 EVC15-25 moderate15%highLalvin Bourgorouge RC212 RC212114111 EVC20-30 moderate16%highLalvin BRL 97 BRL97-500114111 EVC17-29 moderate16%mediumLalvin DV10

2 DV10-500424443neutral10-35 fast18%lowLalvin EC1118 EC8322433neutral10-30 very fast18%lowLalvin ICV-D21 D21-500334111 EVC16-30 moderate16%mediumLallemand ICV-D254 D254-500414111 EVC12-28 moderate16%mediumLalvin ICV-D47 D47443111 EVC15-28 moderate14%lowLalvin ICV-D80 D80-500114111 EVC15-28 moderate16%mediumLalvin R2 R2431243esters10-30 moderate16%highLallemand Lalvin Rhone 2056 L2056-500434111esters15-28 moderate16%mediumLallemand Enoferm 2226 L2226-500224143 EVC15-28 fast18%highLalvin V1116 (K1) K1V424133esters10-35 fast18%lowActiflore BO213BO213-500424144 Neutral10-32 Fast18%LowActiflore RoseROSE-500441111 Esters13-30 moderate15%MediumActiflore F33F33-500424114 Fruity, Varietal13-30 moderate16%LowActiflore F5F5-500124111 Fruity, Spicy20-30 moderate16%MediumActiflore RMS2 RMS2-500411114 Neutral10-18 Fast17%LowZymaflore F15F15-500114111 Fruit, Mouthfeel20-32 Fast16%MediumZymaflore FX10FX10-500124111 Neutral.

3 Mouthfeel20-35 moderate16%LowZymaflore RX60RX60-500114114 Varietal20-30 moderate17%HighZymaflore X16X16-500441114 Esters12-18 Fast17%MediumZymaflore CH9CH9-500411111 EVC14-22 moderate16%mediumZymaflore DeltaDELTA-500441111 EVC14-22 moderate15%highZymaflore RB2RB2-500114111 EVC20-27 moderate15%lowZymaflore VL1VL1-500411141 EVC16-20 moderate15%highZymaflore VL2VL2-500411111 EVC14-20 moderate16%mediumZymaflore VL3VL3-500441141 Fruit15-21 moderate15%highZymaflore XPUREXPURE-500114111esters15-21 moderate16%lowZymaflore X5X5-500441111neutral15-30 fast16%highZymaflore SparkSPARK-500222414 EVC13-20 fast17%lowZymaflore STST-500411141 EVC10-32 moderate15%highZymaflore F83F83-500244111 Fruit20-30 moderate16%medium* See Application Suitability Key** '"Temperature Range" indicates overall temperature range; not the optimum temperature range.

4 A yeast's ability to ferment within the given range will depend on the alcohol potential and other antagonistic conditions.** "Relative nitrogen requirement" refers to how much nitrogen one yeast requires relative to the other yeasts on the chart.** H2S production refer to the yeast's relative H2S production in a Chardonnay juice under limiting (60ppm) and at 170ppm assimilable nitrog


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