Oenoferm® wild & pure

Oenoferm® wild & pure – aroma yeast for “wild” fruit aromas in safe fermentation

Oenoferm® wild & Pure is a special Aromatic yeast for professional winemaking. It combines a selected Wild yeast (Torulaspora delbrueckii) With a fermentation wax Saccharomyces yeast, which ensures safe and complete final fermentation.

This targeted strain combination creates Multilayered fruit esters and exotic flavouring components. At the same time, the Saccharomyces yeast ensures stable fermentation even at higher alcohol contents. The two yeast strains work together syntrophically and have a positive influence on the fermentation process.

Oenoferm® wild & pure enables a significantly changed, modern style. The fermented wines show a Cream texture, one Dense mouth feel and one Long, harmonious departure. The product is suitable for both white and red wines.

Benefits at a glance

• ‘Wild’ fruit aroma in controlled fermentation
• Formation of diverse fruit esters and exotic aromas
• Safe final fermentation by fermentation of Saccharomyces strain
• High alcohol tolerance
• Produces rich, dense and creamy wines

Aromatics & Properties

• Increased monoterpene and fruit ester formation
• Supports mature and exotic fruit flavors
• Medium to high nitrogen demand

Fermentation parameters

• White wine: 16–20 °C
• Red wine: 25–33 °C

Recommended grape varieties

Müller-Thurgau, Traminer, Morio-Muskat, Muskateller, Riesling, Muskat-Ottonel, Bouvier, Goldburger, Furmint, and Pinot Noir, Sankt Laurent and Pinotage.

Dosage & Application

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

To support 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, yeast nutrients of Vitamon®- and VitaFerm®The family is used.

Storage

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

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