SELECTED YEAST STRAIN FOR PRODUCTION OF ROSE WINES

STRAIN

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

CHARACTERISTICS

FERMACTIVE® ROSE are selected for production of rose wines with intensive floral and fruit aromas. FERMACTIVE® ROSE guarantees a fermentation in wide temperature range and good production of glycerol. They have good tolerance to SO2 and they have low foaming.

IMPACT ON WINE PROFILE

FERMACTIVE® ROSE reveals complex typical varietal aromas and integrates aromas of small red fruits, rose and flowers.

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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