VIW® SMART
Viw® Smart 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
VIW® SMART is a strain particularly recommended for the production of easy on the mouth white wines, predominantly characterized by rather persistent oral, fresh and fruity aromas. Due to these characteristics it is also suitable for rosé wines. It has an interesting synergic activity with SMARTVIN® ACTIV and V STARTER TF.
- Doses
10-20 g/hL for white and rosé wine vini_x001f_cation.
- 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® SMART is a strain of Saccharomyces cerevisiae ideal for the production of oral and fruity white and rosé wines, with clean fermentations, conducted at 16-20°C. It features excellent fermentation kinetics expressed in great olfactory cleanliness, that supports over time interesting oral and white fruit notes, with a mostly fruity afterodour. VIW® SMART also features excellent resistance to 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
