YEASTS FOR PRODUCTION OF HIGH QUALITY RED WINES

STRAIN

Saccharomyces cerevisiae spp. (ex r.f. cerevisiae)

CHARACTERISTICS

FERMACTIVE® MERLOT are selected for production of high-quality red wine from variety Merlot. They help wine to develop complex and intensive fruity aromatic profile.

FERMACTIVE® MERLOT guarantee fermentation at a high temperature and high alcoholic degree.

FERMACTIVE® MERLOT are resistant to SO2 and characterized with weak foaming. They produce considerable quantity of polysaccarades.

IMPACT ON WINE PROFILE

FERMACTIVE® MERLOT reveals the characteristics of the Merlot and gives complex aromas of ripe red fruits. This strain is selected for production of elegant wines with delicacy and balance in the mouth.

APPLICATION AND DOSAGE

15-25 g/hl

The lower dosage may reduce the fermentative characteristics of the yeast strain.

REHYDRATION OF YEASTS

Add 1 kg of yeasts in 7l of water and 3l of must at temperature 30-32°C, leave it to redehydrate for 15 min and put it into the vessel for fermentation. (this quantity of yeast is appropriate for volume from 40 to 60 hl. of must).

QUALITATIVE CHARACTERISTICS

- Viable cells: more than 1010/ g. UFC/g.

Yeasts selected by OenoBioTech SAS, controlled by the microflora laboratory from the University of Bordo.

STORAGE

The yeast are packed in aluminium vacuum packages of 500g each. If they are kept in dry and airy place, within optimal temperature of 4-8°C (but less than 15 degree), the yeasts can be used up to 3 years after the production date.

Made in EU by Oenobiotech.

Product for food use, for professional and oenological use only, according to current legislation.

To the best of our knowledge, the information presented is accurate and complete. However, nothing herein contained shall be construed to imply any warranty or guarantee.

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