YEASTS FOR PRODUCTION OF HIGH QUALITY WHITE WINES

STRAIN

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

CHARACTERISTICS

FERMACTIVE® CHARDONNAY are selected for production of well structured high – quality white wines. They contribute to development of complex aromatic profile and guarantee the beginning of the fermentation process at a low temperature, which helps the flavour of wine to be preserved

FERMACTIVE® CHARDONNAY has strong resistance to SO2 and low foaming. The yeast could be used for fermentation of wine which is intended for maturing in barrel.

IMPACT ON WINE PROFILE

FERMACTIVE® CHARDONNAY develops the typical aromas of Chardonnay, harmoniously integrating the flavours of ripe exotic fruits and flavours of peach and apricot.

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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