Yeast: CECA (100g)
CECA has a short lag phase, excellent fermentation kinetics and a high alcohol tolerance. It brings great colour and intense fine grain tannin to reds. It enhances typical varietal characteristics of grape varieties. CECA promote aromas such as dark berries, spice and coffee.
Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot.
For fermentations smaller than 100L
· 1 gram per 1L
For fermentations larger than 100L
· 25 – 30 grams per 100L
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Min temperature: 10 °C
Max temperature: 35 °C
Alcohol tolerance: 18 % v/v
Fermentation rate: Moderate
Volatile acidity production: Low production
Foam production: Low