PREMIUM® FRUCTO
PREMIUM® FRUCTO is a Saccharomyces bayanus strain which is particularly resistant to alcohol, sulfurous dioxide and different pH levels and temperatures. Furthermore, its capacity to absorb fructose better than any other yeast strains used in wine-making is particularly important.
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Enologica Vason PREMIUM
- End Uses
- Wine
- Functions
- Yeast
- Ingredient Name
- Saccharomyces Bayanus
- Dosage
50-100 g/hL for stuck fermentation.; 20-30 g/hL for passito wines or high alcohol wines, according to the procedures of sequential fermentation.
- Hazard
Based on the current European regulations the product is classified: not hazardous.
- Markets
- Food & Nutrition
- Storage
Store the product in a cool and dry place so that it may preserve as indicated in the best-before date. Close the bag properly after use and use the product as soon as possible.
- PACKAGING
The product is vacuum-packed in 500 g coupled bags and 10 kg bags.
- Ingredient
- Saccharomyces Bayanus
- Technology
- Food Ingredients
- Characteristics
It is well-known in fact that in case of stuck fermentation, fructose is an abundant residue and is usually hardly assimilated by the yeast; highly fructophyllic. For this reason, the product formula has been thoroughly studied by Enologica Vason in association with ENSAM, Montpellier.
- Packaging Type
- Bags
- Use Direction
Dissolve the recommended yeast dose in 10 doses of warm (40°C) water with 1-2% sugar. After 30 minutes mix the solution, then gradually add filtered and sulphited must, avoiding abrupt temperature decreases. In order to ease the multiplication of yeast cells the substrate should not contain more than 2% sugar and should be well ventilated. During this step, the use of complex fermentation activators such as V ACTIV PREMIUM® is recommended. Once the yeast is rehydrated and going through active fermentation, it can be added to the wine ready for fermentation. It is recommended to add must gradually to the bulk of reactivated yeast, which had been previously transferred into fermentation tank. For a correct use in case of refermentation and fermentation stuck, please ask our Technical Service for instructions.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
