Categories
Enoferm Syrah 50g to 10kg
Zoom image

Enoferm Syrah 50g to 10kg


Not rated yet

Enoferm Syrah 

Syrah is a Côte du Rhône isolate used for Syrah, Merlot and Carignane.

It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels and shows the best sensory results when properly rehydrated. 

Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.

 

Recommended Styles: Syrah, Nebbiolo, Sangiovesse, Grenache, Tempranillo, Zinfandel, Merlot, Carignan, Mourvedre

  • CA$12.00
In-store Inventory is not connected to Online Store. (We will confirm stock when you order - Or feel free to call or email us and ask. If price listed is $0, place an order to request price and lead-time.)
Quantity:  
Add a different product to compare
  • SKU
    12183-050https://ecom.bosagrape.

Enoferm Syrah 

Syrah is a Côte du Rhône isolate used for Syrah, Merlot and Carignane. 

It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels and shows the best sensory results when properly rehydrated. 

Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.

 

Temperature: 10-32°C
Fermentation Speed: Moderate
Alcohol Tolerance: 16.0%
Nitrogen Needs: Average
Styles:
  • Syrah
  • Nebbiolo
  • Sangiovesse
  • Grenache
  • Tempranillo
  • Zinfandel
  • Merlot
  • Carignan
  • Mourvedre
  • Keywords
    Mouthfeel, Colour Retention, Violet, Red Fruit, Raspberry, Strawberry, Black Pepper, Glycerol Production, Round
  • Recommended For:
    Syrah, Shiraz, Merlot, Red Wines, Rosé Wines, Carignan, Mourvedre, Nebbiolo, Sangiovese, Grenache, Temporanillo, Zinfandel
  • Species
    Saccharomyces cerevisiae var. cerevisiae
  • Alcohol Tolerance
    16%
  • Temperature Range
    15-32°C
  • Nitrogen Requirements
    Medium
  • Brand
    Enoferm
  • Package Size
    50g, 100g, 500g, 10kg
Customer reviews
Please sign in to add review
There are no comments yet. Be the first to leave a comment