Fermivin PF6
FRUITY AND ELEGANT RED WINES
PURPOSE
Fermivin® PF6 produces elegant, round and balanced wines.
This strain brings out berry and fresh fruit aromas while also ensuring cellaring potential.
It ferments well at low temperatures and is therefore suitable for cold soaking – a technique promoting phenol compound extraction and stabilisation.
When used in combination with the maceration enzyme Rapidase® Extra Color, Fermivin PF6 optimises colour extraction.
Tasting notes
Red fruit (cherry, raspberry, blackcurrant) hints; delicate, light nose. Fermivin PF6 produces elegant, round, and balanced wines.
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 |
| HCDC* activity | 50% |
Oenological properties
| Fermentations kinetics | Standard |
| Nutrients requirements | Average |
| Alcohol tolerance | 14 % vol. |
| Temperature range | 12-28 °C, 54-82 °F |
Origin
Specie: Saccharomyces cerevisiae var. cerevisiae
Strain LW06 was selected in Burgundy (France) and validated by OENOBRANDS.
Science and Technology
Fermivin PF6 has a very low ability to adsorb polyphenols and therefore contributes to the colour of Pinot noir wines.
It promotes the release of C13-compounds (especially β-ionone), which typify the aroma of Pinot noir wines. The low gelatin index proves that Fermivin PF6 produces a less astringent wine.
Fermivin PF6 releases a high amount of isoamyl acetate, an intense fruity aroma for early-consumption wines.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 g/hL
Packaging
500 g vacuum-sealed packets
Specification
Fermivin PF6 contains more than 10 billion active dry yeast 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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