YEASTS FOR PRODUCTION OF HIGH QUALITY WHITE WINES

STRAIN

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

CHARACTERISTICS

FERMACTIVE® THYOL is yeast selected for production of high quality white wines. They are recommended for fermentation at low temperature and develop typical aromatic profile.

FERMACTIVE® THYOL guarantee the beginning of fermentation process at low temperature. They are resistant to SO2 as they have low foaming.

FERMACTIVE® THYOL allow fermentation at high potential alcohol.

IMPACT ON WINE PROFILE

FERMACTIVE® THYOL participate in the aromatic complex of white wine and reveal the typical varietal flavours. They release the thiols during the fermentation process. FERMACTIVE® THYOL integrate harmoniously floral aromas, citrus fruits, grapefruit and passionfruit.

They improve considerably the aromatic profile of wine and its intensity.

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 130 guests and no members online