Minimizes greenness and combats color instability in under-ripe fruit

ENOFERM CSM™ has been known to reduce vegetal aromas, enhance mid-palate volume, and stabilize color.

• Wines show intense aromas of berries, spice, and licorice
• Fermentation starts quickly, but can produce hydrogen sulfide (H2S) if vitamins and/or nitrogen is deficient
• Saccharomyces cerevisiae cerevisiae strain
• Selected by the Institut Français de la Vigne et du Vin (IFV) in Bordeaux in cooperation with Conseil Interprofessionnel du Vin de Bordeaux (CIVB-Bordeaux)

Frequently used in: Cabernet Sauvignon, Cabernet Franc, Grenache, Merlot, Sangiovese, Petit Verdot
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 59–90°F

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