PREMIUM® ZINFANDEL
PREMIUM® ZINFANDEL induces very rapid fermentation kinetics in the first 24 to 36 hours, in order to quickly predominate over the native microflora,
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 up to 25 g/hL in the vinification of red wines.
- 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 place. In such 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 and 10 kg bags.
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Characteristics
PREMIUM® ZINFANDEL induces very rapid fermentation kinetics in the first 24 to 36 hours, in order to quickly predominate over the native microflora, to have a stable trend during the fermentation process. It also brings a clean and regular fermentation at high temperatures, ensuring good results even in musts vinified without thermoregulation. Also in this case it produces very limited quantities of volatile acidity. In general, there's a low production of foam and an optimal alcohol tolerance. PREMIUM® ZINFANDEL seems not to produce sulfur compounds that could interfere with the aromatic expression of the original grape variety. Due to its characteristics, PREMIUM® ZINFANDEL can be considered a very good strain to manage fermentation appropriately at high alcohol levels, limiting the risk of stuck fermentation
- 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 filtered and sulfured must, being careful to avoid sharp drops in temperature. In order to facilitate 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 added to the mass 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
