Wine yeast, dried Vinoferm Chardonnay, 7g

Yes, the low foam formation is beneficial, especially in smaller fermentation vessels. It minimizes cleaning and the risk of overflow.

The yeast Vinoferm Chardonnay ferments up to an alcohol tolerance of 16%. Whether the wine becomes dry or sweet depends mainly on the initial sugar content of the must and the desired final fermentation.

Yes, Vinoferm Chardonnay is suitable for the production of vegan wine. This yeast is labeled as GMO-free and vegan, thus meeting the requirements for vegan wine production.

After opening the portion bag, the yeast Vinoferm Chardonnay should be fully consumed within 2–3 days. Store leftovers in a cool and dry place during this time.

Yes, this yeast has good resistance to SO2. It can therefore also be used in lightly sulfited musts.

The Vinoferm Chardonnay yeast is specifically optimized for wine must. For the production of mead, other yeast strains specialized in honey fermentation are usually more suitable.

Maintaining the maximum temperature difference of 10 °C between the yeast starter and must is important to avoid a temperature shock for the yeast. This ensures a smooth start to fermentation.

Yes, the integrated killer factor in Vinoferm Chardonnay effectively protects your fermentation from competing wild yeast. This ensures a purer and more reliable fermentation.

The Vinoferm Chardonnay yeast is ideal for the mentioned varieties like Chardonnay or Riesling. It can also be used for other white wines with a similar aroma profile.

Glycerol production of 4-6 g/l contributes to softer wines. It provides a more pleasant mouthfeel and rounds off the flavor.

This yeast has an alcohol tolerance of up to 16%. With 20% sugar in the must, it is possible that not all the sugar will ferment and residual sugar will remain.

For optimal yeast activation, you should let the mixture rest for at least 15 minutes. A shorter rest time may impair the starter activity.

This specialized yeast Vinoferm Chardonnay is primarily designed for fermenting white wines. For red wines, there are other yeast strains that are better suited for the desired aroma profiles.

One packet of Vinoferm Chardonnay (7g) covers about 35 liters of must at a dosage of 20 g/hl. For 100 liters of must, you will need approximately 3 packets (roughly calculated: 100 L / 35 L/packet ≈ 2.8 packets).

The yeast is particularly suitable for wood-aged wines and unfolds its potential with varieties such as Chardonnay, Pinot Blanc, and Auxerrois. These grape varieties develop a mature, complex fruitiness.

A 7g packet of yeast is sufficient for 35-46 liters of must, based on the recommended dosage of 15-25 g/hl. For 30 liters of must, 7g of yeast (roughly calculated: 20g/hl = 6g for 30 liters) is therefore enough.

The yeast Vinoferm Chardonnay works optimally at stable temperatures between 12-19 °C. Strong fluctuations can slow down the fermentation process or lead to unwanted by-products.

The need for yeast nutrients is medium for this variety. Depending on the must composition, adding nutrients can be beneficial, but it is not always mandatory.

The ideal fermentation temperature for this yeast is between 12-19 °C. At temperatures around 10 °C, fermentation may proceed very slowly or incompletely.

Unopened packets should be stored cool and dry, ideally at 4–8 °C. The temperature should not exceed 15 °C to ensure shelf life.