VIW® FRESH - SACCHAROMYCES CEREVISIAE
Viw® Fresh - Saccharomyces Cerevisiae strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- VIW
- End Uses
- Wine
- Functions
- Yeast
- Ingredient Name
- Bakers Yeast
- Usage
Given its characteristics VIW® FRESH is particularly recommended for primary fermentations, in all cases in which you want to express the varietal characteristics of the grapes, favoring the freshness and aromatic complexity of whites and rosés. In the presence of an adequate nutritional component, VIW® FRESH completes fermentations conducted on musts with a high osmotic concentration extremely well. In this regard, its use is recommended near the inoculation of SMARTVIN® ACTIV or V STARTER TF. It can also be used to make fruity and well-expressed sparkling wines.
- Doses
10-20 g/hL in the fermentation of white and rosé musts.; 20 g/hL for second fermentations.
- Markets
- Food & Nutrition
- Storage
The product must be stored in a cool and dry place. In these conditions, it maintains its activity until the expiration date printed on the label. Open packages must be carefully closed and used as soon as possible.
- PACKAGING
- 500 g vacuum-packed polylaminate bag.
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Hazardousness
According to European legislation in force, the preparation is classi_x001f_ed as non-hazardous.
- Characteristics
VIW® FRESH is a strain of Saccharomyces cerevisiae ideal for the production of highly classy and elegant white and rosé wines, with clean fermentations, conducted at 13-20°C. In addition to the high fermentation vigor and pressure tolerance, the selection also showed the ability to enhance the aromaticity of the wines with fresh but sweet floral aromatic notes. It significantly contributes to pleasant body and mouthfeel, especially when kept in lysis for some time after alcoholic fermentation. VIW® FRESH features excellent resistance to alcohol, low temperatures (13°) and sulfur dioxide.
- Packaging Type
- Bags
- Use Direction
Add the necessary amount of yeast in ten parts lukewarm water (40°C) containing 1-2% sugars; after half an hour stir and gradually add _x001f_ltered and sulphited must so as to avoid sudden drops in temperature. To facilitate yeast multiplication, the substrate must not contain more than about 2% sugars and must be duly aerated; in this stage, we recommend using complex fermentation activators such as V ACTIV PREMIUM . Once the yeast is rehydrated and is actively fermenting, it can then be mixed into the mass to be fermented. It is advisable to gradually add the must to the reactivated yeast mass, already on the bottom of the fermentation tank. For more detailed information on how to manage the nourishing substances and optimisation of the use of yeasts, consult our technical service and o_x001d_cial procedures.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
