PREMIUM® SAUVIGNON
PREMIUM® SAUVIGNON is the ideal strain for the production of complex, fine, and elegant white wines. This strain has been selected specifically for the varietal expression of aromatic grapes, particularly for the vinification of the Sauvignon blanc variety.
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 for the fermentation of white musts.
- Hazard
Based on the current European regulations the product is classified: not hazardous.
- Markets
- Food & Nutrition
- Storage
If stored in a cool and dry place, the product preserves its activity until the expiration date on the label. Reseal open packages carefully and use them as soon as possible.
- PACKAGING
The product is vacuum-packed in polylaminate bags of 500 g
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Characteristics
It shows reduced latency time, and tolerates high alcohol levels and fermentations at low temperature, as well (12-13°C). It can provide a range of fermentation aromas to must that is especially rich in amino acidic nitrogen. The varietal notes are not covered but enriched, generating a very fine aromatic complexity. PREMIUM® SAUVIGNON is optimally suited for rest 'sur lies'.
- Packaging Type
- Bags
- Use Direction
Dissolve the necessary amount of yeast in 10 parts of tepid water (40°C) containing 1-2 % sugar. After 30 minutes, stir and add the filtered and sulfured must gradually, so as not to cause sharp drops in temperature. In order to help the multiplication of the yeasts, the substrate must not contain more than about 2 % of sugar and must be carefully aerated. During this stage, the use of compound fermentations activators such as V ACTIV PREMIUM® is recommended. Once the yeast is rehydrated and in active fermentation, it can be incorporated into the main body to be fermented. It is advisable to gradually add the must to the mass of reactivated yeast, which is already at the bottom of the fermentation tank. For more detailed information about the management of the nutrients and to improve the use of yeasts please contact our technical service and official procedures.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
