WINEMAKING YEAST STRONGFERM WINE YEAST 13% WHITE

WINEMAKING YEAST FOR LOW-ALCOHOL WHITE WINES

The noble winemaking yeast WINE YEAST 13% WHITE is designed for producing 25 liters of low-alcohol white wine.

The yeast Saccharomyces cerevisiae RV-2 is a high-quality strain capable of withstanding up to 13% alcohol content.

These yeast strains are carefully selected from a natural, high-quality strain, which ensures a fast, stable, and precise fermentation process.

Yeast strains that reduce wine acidity. After alcoholic fermentation, the malolactic fermentation MLF begins, during which the sharp malic acid transforms into mild lactic acid, resulting in reduced wine acidity and changes in aroma, imparting caramel and nutty notes to the wine. After fermentation, the wine clarifies well and stabilizes quickly.

SPECIFICATIONS:

• Suitable for white wines such as Chardonnay, Tokay, Muscat, Riesling, Pinot Gris, Sauvignon Blanc,

• For 25 L of wine,

• Reduces wine acidity,

• Sugar to alcohol conversion: 16.8 (g/L) / 1% alcohol.

• Alcohol content up to 13% - low-alcohol,

• Efficient - 2g of yeast is sufficient for 5 liters of must,

• Easy to use - simply hydrate it 20 minutes before adding it to the must,

• Fermentation temperature 10-35 °C, this is the recommended temperature for the fermentation process, providing the yeast with optimal conditions for work and proper fermentation in the appropriate time frame. Lower fermentation temperatures will prolong the fermentation process.

• Using a larger quantity: 4 packets for 100 liters of wine.

KEY FEATURES:

• Killer K2 factor - eliminates other spontaneously or intentionally introduced yeasts in the must,

• Resistant to SO2,

• Low foam production,

• No production of sulfur compounds,

• Higher resistance to fermentation-inhibiting factors,

• Low production of volatile acidity,

• Low production of acetic aldehyde,

• Low production of pyruvic acid,

• Low production of higher alcohols.

DOSAGE:

The content of the package is sufficient for 25 liters of wine.

1g of yeast is sufficient for 5 liters of must.

The dosage also depends on the method of use and the winemaker's judgment.

INSTRUCTIONS FOR USE:

The appropriate amount of yeast should be hydrated in water at a temperature of 38 - 40 °C in a 1/10 ratio of water. Leave it for 20 minutes. After this time, gently stir the mixture. Then add it to the must and thoroughly mix it to aerate the must.

INGREDIENTS:

winemaking yeast Saccharomyces cerevisiae

IMPORTANT:

It is recommended to use winemaking nutrients.

Optimal use of pectolytic enzymes for fruits.

Oenological product.