SELECTED YEAST STRAIN FOR PRODUCTION OF QUALITY RED WINES

STRAIN

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

CHARACTERISTICS

FERMACTIVE® ROUGE PRIMEUR are yeast selected for production of young red wine. They are suitable for carbonic maceration.

FERMACTIVE® ROUGE PRIMEUR guarantee a fermentation at a wide range of temperature and produce considerable quantity glycerol. They are characterized with low foaming and produce extremely small quantities of acetaldehyde.

IMPACT ON WINE PROFILE

FERMACTIVE® ROUGE PRIMEUR reveals the aromas of the variety, integrating harmoniously tropical flavours, flavours of forest fruits and fresh elements. They are suitable for production of rose wines.

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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