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OAK BARRELS
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INGREDIENTS
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CLEARANCE
INGREDIENTS
YEAST
Wine Yeast
Product Filter
Price range
CA$
—
Brand
Anchor
Biodiva
CHR Hansen
Enartis
Enoferm
Erbsloeh
Fermentis
Fermivin
IOC
Laffort
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
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
15%
16%
up to 15%
Package Size
5g (5-6 gallon batch)
8g (5-6 gallon batch)
125mL (5-6 gallon batch)
125g (5-6 gallon batch)
50g
100g
125g
250g
500g
1kg
5kg
10kg
Organic?
Organic
Keywords
Apple, lemon, delicate spicy Muscat aroma
High Ester
High Level of Fruit Esters
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
Keywords
"Nouveau"
"QA23 with mouthfeel"
• Balanced production of esters in higher alcohols
Acacia Flower
Aging on Lees
Almond
Apple, lemon, delicate spice, Muscat aroma
Apricot
Aroma
Aromatic
Aromatic Complexity
Aromatic Delicacy
Aromatic Intensity
Aromatic Stability
Balance
Balanced
Balanced Mouthfeel
Banana
Barrel Aging
Barrel Fermentation
Berries
Big Mid-Palate Structure
Black Fruit
Black Pepper
Blackberry
Blackcurrant
Body
Box wood
Bread Crust
Bright Fruit
Butter
Cellaring
Cherry
Citronellol
Citrus
Citrus Fruit
Clean
Clean Aromas
Clean Minerality
Cold Sensitive
Cold Temperature Tolerance
Cold tolerant yeast for fresh, fruity wines
Colour Intensity
Colour Retention
Colour Stability
Complex
Complexity
Creamy
Creamy Mouthfeel
Crisp
Degrades Malic Acid
Delicate
Dependable
Difficult Conditions
Diminishes Bitterness
Early Drinking
Early Picking
Early Release
Earthy
Elaboration
Elegance
Elegant
Elegant, spicy and fruity wines from the Pinot family Suitable for all Pinot vine varieties
Enhance Fruit Flavours
Ester Production
Exotic
Expression of Indigenous Microflora
Expressive
Fast
Fermentation Restart
Finesse
Firm Tannic Structure
Flavour
Flavour Complexity
Flavour Intensity
Floral
Fore-Mouth Volume
Fresh
Fresh Butter
Fruit
Fruit Punch
Fruity
Full Structure
Full-Bodied
Geraniol
Glycerol Production
Good Compatibility with Malolactic Bacteria
Good Fructose Utilisation
Good levels of terpenes
Good Structure
Good Weight
Gooseberry
Grapefruit
Guava
Hazelnut
High Alcohol
High Glycerol Production
High β-glucosidase activity
Honey
Hot Climate
Intense
Intense Fruit Concentration
Intense Grainy Tannins
Intense Red Fruit Expression
Jam
Lactic Acid Production
Length
Length of Finish
Licorice
Lime
Lime Tree Blossom
Linalol
Litchi
Little Temperature Increase
Long aging
Long Lag Phase
Long Maceration
Low foam producer
Low pH
Low production of SO2-binding molecules
Low relative potential for SO2 production
Low-Temperature
Lowers Astringency of Tannins
Lush Mouthfeel
Mango
Masks Green Characteristics
Mineral
Mint
Morello Cherry
Mouthfeel
Mouthfeel Complexity
Negligible Frothing
Nerol
Neutral
No Fermenting Power
Nutty
Orange Blossom
Orange Flower
Organic
Palate Weight
Passion Fruit
Paw-paw
Peach
Pear
Pepper
Pineapple
Plum
Polysaccharide production
Prise de Mousse
Production of lively, fresh and dry rosé wines
Protection from Microorganisms
Prune
Quick Start
Rapid Consumption
Rapid Fermentation
Rapid Sedimentation
Raspberry
Red Berry
Red Fruit
Red wine yeast, selected for the color-stable, fruit pronounced character
Reliable
Residual Sugar
Respects Varietal Character
Rich Mouthfeel
Ripe Aromas
Ripe Berry
Ripe Fruit
Robust
Rose
Round
Rounder Mouthfeel
Roundness
Sensitive to SO2
Sequential Inoculation
Sharp
Short Lag Phase
Smoke
Smooth
Smooth Tannins
Smoother Mouthfeel
Soft Palate
Soft Tannins
Spices
Spicy
Steady
Stone Fruit
Strawberry
Strawberry Jam
Strong 'Wild Ferment' Effect
Strong Colours
Strong Fermenter
Structure
Stylish
Supple
Tannin Extraction
Terpenes
Thiols
Toasted Bread
Tobacco
Tropical
Tropical Fruit Salad
Tropical Fruits
Vanilla
Varietal
Varietal Aromas
Varietal Fruit Flavours
Varietl Aromas
Vegetal Notes
Very low production of H2S under low YAN conditions
Violet
Volume
White Peach
White wine yeast for developing lively & fresh fruit aromas.
Yellow Fruit
Zesty
Recommended For:
All red varieties that are vinified as rosé
Aromatic Rosés
Aromatic Whites
Barbera
Cabernet
Cabernet Franc
Cabernet Sauvignon
Carignan
Champagne
Chardonel
Chardonnay
Chardonnay (Barrel Fermented)
Chenin Blanc
Chenin Blanc (Barrel Fermented)
Cider
Colombard
Desiccated Grapes
Dessert Wines
Dornfelder
Dry White Wines
Fruit Wines
Full-Bodied Red Wines
Full-Bodied White Wines
Gamay
Gamay Noir
Gewurztraminer
Grapes Picked Before Optimum Development
Grenache
Hard Kombucha
Hard Seltzer
Ice Wines
Late Harvest Wines
Lemberger
Less Robust Red Grapes
Malbec
Marsanne
Mead
Merlot
Modern Aromatic Whites
Montepulciano
Moscato
Mourvedre
Müller‐Thurgau, Muscatel
Muscadelle
Muscat
Muscat/Moscato
Nebbiolo
Neutral Grapes
Noble Rot Grapes
Perry
Petit Manseng
Petit Verdot
Pinot Blanc
Pinot blanc, Pinot gris, Chardonnay, Auxerrois, Pinot noir, St Laurent, Pinot noir précoce, Pinot meunier, Samtrot
Pinot Gris
Pinot Noir
Pinotage
Red Grapes
Red Wine
Red Wines
Red Wines from Warm/Hot Climates
Rhone Style Wines
Riesling
Rosé Wines
Rousanne
Roussane
Saint Laurent
Sangiovese
Sauvignon Blanc
Sauvignon Blanc (Tropical Style)
Semillon
Shiraz
Sparkling Wines
Spirits
Syrah
Tanat
Temporanillo
Tempranillo
Verdelho
Verdelo
Vinhos Verdes
Viognier
Viognier (Barrel Fermented)
White Juice
White Wines
Young Wines
Zinfandel
Species
Blend of Saccharomyces Cerevisiae & Saccharomyces Paradoxus
Blend of Saccharomyces cerevisiae and Saccharomyces cariocanus
Blend of Saccharomyces Cerevisiae, Torulaspora Delbrueckii & Lachancea Thermotolerans
Kluyveromyces Thermotolerans
Metschnikowia fructicola
Metschnikowia pulcherrinia
S. cerevisiae
Saccharomyces bayanus
Saccharomyces cerevisiae
Saccharomyces cerevisiae bayanus
Saccharomyces cerevisiae cerevisiae
Saccharomyces Cerevisiae Hybrid
Saccharomyces cerevisiae var. bayanus
Saccharomyces cerevisiae var. cerevisiae
Saccharomyces cerevisiae var. cerevisiae/kudriazevii
Saccharomyces galactose
Torulaspora Delbrueckii
Alcohol Tolerance
9%
10%
14.5
14.5%
14%
15.5%
15%
16.5%
16%
17%
18%
>14%
Low alcohol tolerence
Very Weak
Temperature Range
0-16°C
7-35°C
10-27°C
10-28°C
10-30°C
10-32°C
10-35°C
12-16°C
12-25°C
12-26°C
12-30°C
13-16°C
13-17*C, as low as 10*C possible
13-20*C
13-22°C
13-28°C
13-35°C
14-20°C
14-22°C
14-25°C
14-28°C
15-20°C
15-21°C
15-22*C
15-22°C
15-25°C
15-28°C
15-30°C
15-32°C
15-35°C
16-20*C
16-20°C
16-22°C
16-28°C
16-29°C
17-29°C
17-30°C
18-22*C whites & 18-28*C reds
18-22°C
18-28.5°C
18-28*C
18-28°C
18-30°C
18-34°C
18-35°C
20-28°C
20-30°C
20-32°C
20-35°C
22-26°C
24-28°C
>16°C
Down to 12°C
Down to 13°C
Down to 14°C
Down to 5°C
Nitrogen Requirements
High
Low
Low to Medium
Medium
Medium to High
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Lalvin Rhône 4600 500g, 100g & 50g
CA$12.75
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CA$70.95
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Lalvin R-HST 500g
CA$70.95
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Uvaferm 43 - 50g to 10kg
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CA$945.00
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Uvaferm SVG 500g to 10kg
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Uvaferm VRB 500g
CA$72.50
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Enoferm AMH (Assmanhausen) - 50g to 10kg
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Uvaferm BDX (Bordeaux) 50g to 10kg
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CA$70.95
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Enoferm CSM 50g to 10kg
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Enoferm M1 500g to 10kg
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Lalvin ICV-D47 5g to 10kg
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Lalvin QA23 5g to 10kg
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CA$1060.00
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Enoferm Syrah 50g to 10kg
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