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INGREDIENTS
YEAST
Cider Yeast

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Brand
- Anchor
- Biodiva
- CHR Hansen
- Enartis
- Enoferm
- Erbsloeh
- Fermentis
- Fermivin
- IOC
- Laffort
- Lallemand
- Lalvin
- Levuline
- LiquorQuik
- Maurivin
- Oenofrance
- Proenol
- Red Star
- Renaissance
- SIHA
- Uvaferm
- Vintner's Harvest
- VitiFerm
- Vitilevure
- WHC
- Wyeast
- YSEO
- Zymaflore
Species
- S. cerevisiae
- Saccharomyces Cerevisiae
Recommended for:
- All red varieties that are vinified as rosé
- Dornfelder, Pinot noir, Portugieser, Blauer Zweigelt, Blaufränkisch (Lemberger), Cabernet sauvignon, Merlot, Shiraz, St Laurent Tip
- Müller‐Thurgau, Muscatel
- Müller‐Thurgau, Traminer, Morio Muscat, Muscatel, Rhine Riesling, Muscat Ottonel, Bouvier, Goldburger, Furmint
- Pinot blanc, Pinot gris, Chardonnay, Auxerrois, Pinot noir, St Laurent, Pinot noir précoce, Pinot meunier, Samtrot
- Pinot noir, St Laurent, Pinot noir précoce, Blauer Zweigelt, Blaufränkisch (Lemberger), Blauer Portugieser, Blauburger
- Riesling, Sauvignon blanc, Müller‐Thurgau, Welschriesling, Grüner Veltliner, Chardonnay, Pinot blanc, Scheurebe, Rotgipfler, Neuburger, Gutedel, Kerner, Silvaner, Traminer
- Temporanillo
- Grenache
- Pinot Gris
- Riesling
Alcohol Tolerance
- 14.5%
- 15%
- 16%
- up to 15%
Package Size
- 11.5g
- 11g
- 20kg box
- 5g
- 5g (5-6 gallon batch)
- 8g (5-6 gallon batch)
- 125mL (5-6 gallon batch)
- 125g (5-6 gallon batch)
- 50g
- 75g
- 100g
- 112g
- 125g
- 225g
- 250g
- 500g
- 1kg
- 2.5kg
- 5kg
- 10kg
Organic?
- Organic
- Yes
Keywords
- Apple, lemon, delicate spicy Muscat aroma
- High Ester
- High Level of Fruit Esters
- High-quality yeast for aromatic, fruity red wine types. Promotes red berry aromas.
- Modern & international rosé wines ‐ crisp, dry with pronounced fruit
- Oenoferm® Freddo is a cold‐tolerant Saccharomyces cerevisiae var. bayanus yeast strain used for preparing fresh, fruity wines. It emphasizes typical varietal characteristics and citrus aromas. Recommended fermentation temperature 13-17°C (55-62°F).
- Red Wine with Aging Potential
- Specifically designed for Maturation in Wooden Barrels

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