Wine type

Rose

Certifications

Vegan

Allergen Free

Roseferm

Saccharomyces Cerevisiae yeast POF (-) specially selected for the production of rosé wines.
Technical sheet
Safety data sheet
Roseferm is a type of Saccharomyces cerevisiae POF (-) yeast that has been specifically selected for the production of rosé wines. This yeast has some distinctive characteristics that make it ideal for fermenting rosé wines. Here are some of its main characteristics and benefits:

  • Production of fermentative aromas: Roseferm is known for its ability to produce a wide range of aromas during fermentation. This is especially important for rosé wines, as it helps to enhance and bring out the fruity bouquet typical of these wines. Fermentation aromas can help give the wine an interesting and complex flavor profile.
  • Resistance to low temperatures: Roseferm is extremely resistant to low temperatures. This characteristic is invaluable for producers of rosé wines, as it allows them to manage fermentation even in cool conditions without problems of stopping or slowing down the fermentation process.
  • Killer factor: Roseferm possesses the so-called killer factor. This means that it is able to produce substances that can inhibit other yeast strains, thus helping to prevent unwanted contamination during fermentation.
  • Low nutrient demand: Roseferm requires a relatively low amount of nutrients to conduct fermentation. This can be advantageous in situations where nutrient availability in the must is limited.
  • Vigorosity: Roseferm is considered a vigorous yeast, which means it can conduct fermentation robustly and efficiently. However, it is important to monitor temperature during fermentation for optimal results.

Saccharomyces cerevisiae (POF -).

20 to 30 g/hl, depending on the type of use and the judgment of the winemaker.

  1. Add in lukewarm water (35 – 40°C) at a ratio of 1:10 and wait 15 minutes, shake gently.
  2. Add must one-third by volume of the water and yeast suspension, shake gently and wait 15 minutes.
  3. Inoculate the yeast into the mass, taking care that the temperature difference between the wort and the yeast suspension is no more than 10°C.

0.100 kg and 0.500 kg vacuum bag, 10 kg bulk.
Store in a cool and dry place, preferably at a temperature of 10°C.

Roseferm is a type of Saccharomyces cerevisiae POF (-) yeast that has been specifically selected for the production of rosé wines. This yeast has some distinctive characteristics that make it ideal for fermenting rosé wines. Here are some of its main characteristics and benefits:

  • Production of fermentative aromas: Roseferm is known for its ability to produce a wide range of aromas during fermentation. This is especially important for rosé wines, as it helps to enhance and bring out the fruity bouquet typical of these wines. Fermentation aromas can help give the wine an interesting and complex flavor profile.
  • Resistance to low temperatures: Roseferm is extremely resistant to low temperatures. This characteristic is invaluable for producers of rosé wines, as it allows them to manage fermentation even in cool conditions without problems of stopping or slowing down the fermentation process.
  • Killer factor: Roseferm possesses the so-called killer factor. This means that it is able to produce substances that can inhibit other yeast strains, thus helping to prevent unwanted contamination during fermentation.
  • Low nutrient demand: Roseferm requires a relatively low amount of nutrients to conduct fermentation. This can be advantageous in situations where nutrient availability in the must is limited.
  • Vigorosity: Roseferm is considered a vigorous yeast, which means it can conduct fermentation robustly and efficiently. However, it is important to monitor temperature during fermentation for optimal results.

Saccharomyces cerevisiae (POF -).

20 to 30 g/hl, depending on the type of use and the judgment of the winemaker.

  1. Add in lukewarm water (35 – 40°C) at a ratio of 1:10 and wait 15 minutes, shake gently.
  2. Add must one-third by volume of the water and yeast suspension, shake gently and wait 15 minutes.
  3. Inoculate the yeast into the mass, taking care that the temperature difference between the wort and the yeast suspension is no more than 10°C.

0.100 kg and 0.500 kg vacuum bag, 10 kg bulk.
Store in a cool and dry place, preferably at a temperature of 10°C.

For amazing results, combine Roseferm with:

Essezym Flavor

to encourage the dissolution of the aromatic substances contained in the peel

Show more
Mannomix

to support the yeast all round

Show more
Roseferm: wines map

Roseferm is the ideal yeast to optimise its fermentation capacities especially in rosé wines, imparting distinct floral rose aromas (2-phenylethanol and 2-phenylethyl acetate).

Not sure which one to choose?

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Compare Vinoferm+ yeasts

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