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:

Range of use	Sparkling wine, all varieties
Special features	Up to 8 g/l Glycerol Short lag phase Fast and steady fermentation
Dosage	20 – 40 g / 100 L
Packaging unit	0,5 kg kg