PREMIUM® ZEROPIÙ
PREMIUM® ZEROPIÙ is a special strain, selected inside a research project chosen for its low production of sulfur dioxide. It induces very rapid fermentation kinetics for the first 24-36 hours, an interesting characteristic to prevail over the indigenous microflora; in the following phases of fermentation it has a constant flow until the end of fermentation.
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
20-25 g/hL according to what is indicated in the procedures
- Hazard
Based on the current European regulations the product is classified: not hazardous
- Markets
- Food & Nutrition
- Storage
The product should be kept in a cool, dry place. Under these conditions, it will maintain its activity until the expiration date indicated on the label. Open bags should be closed carefully and used as soon as possible
- PACKAGING
- 500 g polylaminate vacuum-sealed bags.
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Characteristics
PREMIUM® ZEROPIÙ allows a clean and regular fermentation even at high temperatures, ensuring good results even for musts vinified without thermoregulation. It tends not to produce sulphites and for this reason it's the most suitable strain to use during vinification keeping under control the presence of sulfur dioxide. It was also selected for producing very limited quantities of volatile acidity, of foam and for having an excellent resistance to alcohol. Due to its characteristics PREMIUM® ZEROPIÙ may be considered an interesting strain for the correct management of fermentation at high alcoholic concentrations, limiting the risks of stuck fermentations.
- Packaging Type
- Bags
- Use Direction
Dissolve the necessary quantity of yeast into 10 parts of tepid water (40°C), containing 1-2% sugars; after half an hour, stir and then gradually add the filtered, sulphited must without causing sudden temperature decreases. To help the multiplication of the yeasts, the substrate must not contain more than about 2% sugars and must be properly ventilated; during this phase it is recommended to use complex fermentation activators such as V ACTIV PREMIUM®. The rehydrated yeast is in the active fermentation phase and can thus be added to the mass to be fermented. It is advisable to add the must gradually to the mass of reactivated yeast already present at the bottom of the fermentation tank. For more detailed information regarding the management of nutrient elements and the optimal use of yeasts consult our technical service and official procedures.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Wine
