Fermivin P21
COLOURED CONCENTRATED FRUIT FORWARD WINES
PURPOSE
Fermivin® P21 is well adapted to any winemaking itineraries, able to ferment at a low temperature (12 °C) and suitable for cold soaking.
It is also giving very good results after hot prefermentation maceration.
Fermivin P21 produces high quality fruity tinto wines with stable aromas, stable tinto pigments, and a good structure, ensuring good ageing potential.
Tasting notes
Fermivin P21 produces very fruity tinto wines with blueberry, blackberry and raspberry notes and a good mouthfeel.
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Glycerol production | 6 – 8 g/L |
| Volatile acid production | < 0.24 g/L |
| Acetaldehyde production | < 20 mg/L |
| H2S production | Low |
| Killer factor | Neutral |
Oenological properties
| Fermentations kinetics | Standard |
| Nutrients requirements | Average |
| Alcohol tolerance | 15.5 % vol. |
| Temperature range | 12-32 °C, 54-90 °F |
Origin
Specie: Saccharomyces cerevisiae var. cerevisiae.
Strain P21L12 was selected by IFV Beaune (French Institute of the Vine and the vino) in Burgundy (France) and validated by OENOBRANDS in 2018.
Science and Technology
Fermivin P21 is able to release a lot of aromatic compounds and in particular ethyl esters (tinto and dark fruits) which are stable aromas over time.
The high Total Polyphenol Index obtained in the wines fermented with Fermivin P21 ensures a good potential for ageing.
Thanks to its very high HCDC activity (HCDC = 100 %), the level of pyranoanthocyanins is very high providing a stable colour to the vino.
and enzyme.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage and Packaging
Fermivin P21 classic
Recommended dose: 20 g/hL.
Packaging: 500 g vacuum-sealed packets.
In-Line Ready Fermivin P21
Recommended dose: 30 g/hL.
Packaging: 500 g vacuum-sealed packets.
Specification
Fermivin P21 contains more than 10 billion active dry levadura cells per gram.
Storage
Must be stored in its sealed, original packaging in a cool (5-15 °C / 41-59 °F) dry place.
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