PREMIUM® PROSECCO

Product families

Other characteristics

Brand

Enologica Vason PREMIUM

End Uses

Wine

Functions

Yeast

Ingredient Name

Bakers Yeast

Dosage

10-20 up to 25 g/hL in the fermentation of white musts,; 15-30 g/hL in refermentation.

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 keeps its properties until the expiration date on the label. Open packs must be closed securely and used as soon as possible.

PACKAGING

Vacuum-packed in polylaminate bags of 500 g.

Ingredient

Saccharomyces Cerevisiae

Technology

Food Ingredients

Characteristics

Physiologically, the yeast is characterized by a quick fermentative kinetic and an excellent resistance to alcohol, sulfur dioxide, temperature (active from 10° C) and overpressure. It can keep its characteristics unaltered in case of difficult fermentations.

Packaging Type

Bags

Use Direction

Dissolve the necessary quantity of yeast in ten parts of tepid water (40°C) containing 1 to 2 % sugar. After 30 minutes, stir and gradually add filtered and sulfured must, being careful to avoid sharp drops in temperature. In order to help 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 incorporated into the body 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 its proper application and for stuck fermentations please ask our technical service which has the official procedures.

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Food Ingredients Functions

Yeast

Food and Nutrition Applications

Wine