PREMIUM® CHARDONNAY
PREMIUM® CHARDONNAY is a Saccharomyces cerevisiae strain for the production of high quality white wines, with clean fermentations, made at 16-18°C, normal temperature for white wine vinification. In addition to its fermentative strength and tolerance to pressure, the product has also shown itself as an aromatic good support in wine with elegant aromatic notes.
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 during fermentation of white and rosè musts;; 20-30 g/hL during 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 environment. In such conditions, it keeps its activity until the expiration date reported on the label. Open packs must be closed securely and used as soon as possible.
- PACKAGING
The product is vacuum-packed in polylaminate bags of 500 g
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Characteristics
It has a good tolerance to copper in must. PREMIUM® CHARDONNAY has an exceptional resistance to alcohol, low temperatures (14°), sulfur dioxide and a light malic acid removing activity
- Packaging Type
- Bags
- Use Direction
Dissolve the necessary quantity of yeast in ten parts of warm water (40°C) containing 1 to 2 % sugar. After 30 minutes, stir and gradually add to the 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 more detailed information on the management of the nutrients and the optimization of the use of the yeast, please consult our technical service and the official procedures.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
