PREMIUM® TIOL

Product families

Other characteristics

Brand

Enologica Vason PREMIUM

End Uses

Wine

Functions

Yeast

Ingredient Name

Bakers Yeast

Dosage

20 g/hL in white and rosè vinification

Hazard

Based on the current European regulations the product is classified: not hazardous.

Markets

Food & Nutrition

Storage

Store in a cool and dry environment. In these conditions, it keeps its activity until the expiration date reported on the label. Reseal opened packages carefully.

PACKAGING

500 g vacuum-packed in polylaminate bags

Ingredient

Saccharomyces Cerevisiae

Technology

Food Ingredients

Characteristics

It is perfectly suited to ferment Premium quality wine, giving roundness and elegance. Its ability to express the thiolic compounds (3MH and 3MHA) present in the must as odorless precursors, is the right choice for a full expressive bouquet. PREMIUM® TIOL prevails over indigenous microflora quickly, ensuring safe and clean fermentations, with low production of volatile acidity. With good nutrition and rehydration, it is able to reach high alcohol levels (15,4 % vol.). Optimum temperature range: 14°C – 25°C.

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Packaging Type

Bags

Use Direction

Add 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 must, being careful to avoid fast drops of temperature. In order to facilitate the multiplication of the yeast cells, it is advisable to supply oxygen through gentle aeration at this step. Once the yeast is rehydrated and in active fermentation, it can be incorporated to the must to be fermented. It is advisable to gradually transfer the must on the reactivated yeast already present at the bottom of the fermentation tank. For more detailed information on nutrient management and to optimize fermentation, please contact our technical service or check the official procedures.

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Food Ingredients Functions

Yeast

Food and Nutrition Applications

Wine