Enologica Vason VP5
Enologica Vason VP5 strain was selected in the context of a research program which began in 1998 and saw the isolation and characterisation of around 908 strains from grapes and musts harvested in the DOC production area of the Valpolicella wine.
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Wine
- Functions
- Yeast
- Ingredient Name
- Bakers Yeast
- Dosage
10-20 up to 25 g/hL both for red vinifications and for obtaining rosés and new wine
- Hazard
Based on the current European regulations the product is classified: not hazardous.
- Markets
- Food & Nutrition
- Storage
The product has to be kept in a cool, dry place. Under these conditions, it will maintain its activity until the expiry date indicated on the label. Open sachets should be closed carefully and used as soon as possible.
- PACKAGING
500 g polylaminate vacuum-sealed bags and 10 kg bags.
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Characteristics
The choice of this strain was the result of a characterisation process which was based primarily on laboratory tests, and secondly on experimental vinification tests performed during the harvests of 1999, 2000 and 2001, at the Experimental Center for the Vitiviniculture of the Province of Verona. The olfactory component of wines obtained with the VP5 strain are prevalently characterized by intense and persistent fruity aromas (cherries, sour cherries...). This means that it is particularly suitable for the production of young wines if intending to bring out a fragrant aroma or fresh perfumes in a particular way. Monitoring performed using molecular techniques in various phases of the fermentation has always shown the strain's capacity to colonize the inoculated musts rapidly, and to maintain dominance until the end of fermentation.
- Packaging Type
- Bags
- Use Direction
Dissolve the necessary quantity of yeast into 10 parts of warm water (40°C), containing 1-2% sugars; after half an hour, stir and then gradually add the filtered and sulphited must without causing sudden temperature decreases. In order to facilitate the multiplication of the yeasts, the substrate must not contain more than about 2% sugars and must have been suitably ventilated; during this phase, it is recommended to use complex fermentation activators such as V ACTIV PREMIUM®. The rehydrated yeast is in the active fermentation phase and can thus be added to the mass to be fermented. It is advisable to add the must gradually to the mass of reactivated yeast already present at the bottom of the fermentation tank. For more detailed information regarding the management of nutritious substances and the optimisation of yeasts use, consult our technical service and official procedures.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
