PREMIUM® SUPERTUSCAN
PREMIUM® SUPERTUSCAN yeast is recommended for the production of full-bodied red wines which age in barrique. Excellent interaction with bacteria for clean malolactic fermentations.
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 to 20 g/hL for the vinification of red wines.
- 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
Clean and elegant fermentations can be granted even with high alcohol levels. When inoculated the yeast shows rapid fermentation kinetics – which is interesting for the fermentation of red wines to quickly inhibit the indigenous microflora. Then, fermentation is regular, with a small production of foam. The small amount of sulfur compounds produced avoids reduction phenomena that can affect the varietal aromas, and the fermentation cleanliness. PREMIUM® SUPERTUSCAN is a good producer of glycerol. It doesn't adsorb much coloring substances on the cellular surface, this can allow an extension of the stay on the fine lees.
- 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. To help the multiplication of the yeast cells, 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, about the use of yeasts and co-inoculations between yeasts and bacteria please contact our technical service and official procedures.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
