Oenoferm® Rouge

Oenoferm® Rouge – wine yeast for fruity-berry red wines with stable color

Oenoferm® Rouge is a proven Cloning selection of the Oenoferm® Klosterneuburg (yeast strain LW 317-29) and was specially designed for the fermentation of: Red mash and must developed. It supports an Gentle colour formation and colour conservation during fermentation.

The fermented wines show a distinctive Fruity-berry aroma with notes of Red berries and cherries, supplemented by: spicy nutty components. Oenoferm® Rouge is particularly suitable for fruity, elegant red wine styles.

Benefits at a glance

• Promotes colour conservation and colour preservation in red wines
• Supports fruity-berry aromatics
• Stable and safe fermentation
• Supports biological acid degradation (BSA)
• Suitable for classic and modern red wine styles

Aromatics & Style

• Red berries and cherries
• Spicy nutty nuances
• Fruit-stressed, harmonious red wine character

Fermentation parameters

• Fermentation temperature: 18–28 °C

Recommended grape varieties

Spätburgunder, Sankt Laurent, Frühburgunder, Blue Two-Year, Blaufränkisch (Lemberger), Blue Portuguese and Blue Burger.

Dosage & Application

Dosage: 20–40 g per 100 L of must.
This dosage ensures a safe fermentation start and a dominance over the natural accompanying flora.

To enhance yeast vitality, it is recommended that: The biological yeast activator VitaDrive® in the same quantity as the yeast in the rehydrogenation batch. Depending on the nutrient situation of the musts, additional yeast nutrients of: Vitamon®- and VitaFerm®The family is used.

Storage

Vacuum packed, cool and dry. Immediately close opened packs tightly again and consume within 2–3 days.

Permitted according to Regulation (EC) 2019/934. Tested for purity and quality. Good cellar practice.