PREMIUM® ROUGE
Premium® Rouge is very fast in the first 24-36 hours, followed then by a constant and regular course.
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Enologica Vason PREMIUM
- End Uses
- Wine
- Functions
- Yeast
- Ingredient Name
- Bakers Yeast
- Dosage
- 10-20 g/hl in red wine vinifications.
- Hazard
Based on the current European regulations the product is classified: not hazardous.
- Markets
- Food & Nutrition
- Storage
The product should be stored in a cool and dry place. This way it can preserve its activity until the expiration date on the label. Reseal opened packages carefully
- PACKAGING
- 500 g vacuum-packed in polylaminate bags.
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Characteristics
The wide range of temperatures at which it is able to conduct fermentation assures good results also in musts vinified without thermoregulation, with a regular metabolism that gives clean wines with full expression. The low production of sulfur compounds prevents reduction which can interfere with the expression of the varietal aromas. Due to its characteristics, PREMIUM® ROUGE reduces the risk of stuck fermentation. Produces low quantities of foam and has good resistance to alcohol.
- Packaging Type
- Bags
- Use Direction
Add the necessary quantity of yeast in ten parts of warm water (40°C) containing 1 to 2 % sugar. After 30 minutes, stir and gradually add to the filtered and sulfured must, being careful to avoid sharp drops in temperature. In order to facilitate the multiplication of the yeast cells, the substrate must not contain more than about 2% sugar and must be carefully aerated. In this stage the use of fermentation activators such as V ACTIV PREMIUM® is recommended. Once the yeast is rehydrated and in active fermentation, it can be added to the mass to be fermented. It is advisable to gradually add the must to the reactivated yeast, already present at the bottom of the fermentation tank. For more detailed information on the management of the nutrients and on the use of the yeasts, please consult our technical service and the official procedures.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
