Optimal fermentation temperatures range from 15–25°C(59–77°F).
CEG fermentations often slow or stop under stressed conditions leaving residual sugar. This makes CEG advantageous for use in semi-dry white or rosé wines.
Sweet and semi-sweet wine production Uvaferm® CEG was isolated by the Geisenheim Research Institute in Germany. Notable for its ability to deliver slow, steady and clean fermentations.