Oenoferm® X-thiol

Oenoferm® X-thiol – Hybrid yeast for targeted exposure of thiol flavors

Oenoferm® X-thiol is a powerful Hybrid yeast from own selection for targeted Exposing fruity thiol flavors in modern white and rosé wines. It combines the high fermentation strength of an alcohol-tolerant Bayanus strain with the aromatic complexity of selected Saccharomyces-cerevisiae strains.

The fermented wines show a significantly increased Thiol aromatics such as cassis, red grapefruit, exotic fruit and box tree. The formation of 3-MHA, 3-MH and 4-MMP, which leads to an intense, varietal and modern wine style.

Benefits at a glance 

• Targeted increase in fruity thiol aromatics
• Fresh fruity bouquet with high expression
• Fermentation strong even at low temperatures
• Low-average nutrient requirements
• Makes little so₂ and H₂S

Aromatics & Style

• Thiol aromas: cassis, grapefruit, exotic fruits
• Modern, fresh “Cool-Climate” wine style
• Very well suited to white and rosé wines

Fermentation parameters

• Cold fermentation: below 15 °C – Cool-Climate style
• Standard fermentation: 18–22 °C – maximum thiol expression

Recommended grape varieties

Sauvignon Blanc, Scheurebe, Riesling, Grüner Veltliner, Burgundy family and musking varieties. Also excellent for increasing the ripe, exotic expression of rosé wines.

Dosage & Application

Dosage: 20–40 g per 100 L of must.
This dosage ensures a stable fermentation start and a dominance over the wild 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.