YEASTS FOR PRODUCTION OF HIGH QUALITY RED WINES

STRAIN

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

CHARACTERISTICS

FERMACTIVE® ROUGE EXPRESSION are selected for production of well structured, high-quality red wine with potential for maturation and aging. They help wine to develop complex aromatic profile with great colour stability.

FERMACTIVE® ROUGE EXPRESSION guarantees fermentation at a wide range of temperature and produce considerable quantity of glycerol and polysaccharides.

FERMACTIVE® ROUGE EXPRESSION helps the process of malolactic fermentation.

IMPACT ON WINE PROFILE

FERMACTIVE® ROUGE EXPRESSION reveals the typical aromas of the variety. They integrate harmoniously aromas of spices and dried fruits.

FERMACTIVE® ROUGE EXPRESSION help for obtaining a remarkable complex fruit and spicy aromatic profile.

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.

Download attachments:

Categories

Еnzymes

Selected Yeast

Tannins

Yeast Products

Oak chips

Stabilization and clarification

Nutrients

Malolactic cultures

We have 81 guests and no members online