Aleaferm THIOL
| Family |
YEASTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
| Method of use |
Rehydrate the dose in lukewarm water (in a 1:10 ratio), at a temperature between 36° and 38°C, to which 50% must or MCR has been added up to a dosage of 50 g/l of sugars, suitable |
GRANULAR
Active dry yeast Saccharomyces cerevisiae ex. Rf Bayanus.
Contains sorbitan monostearate E491.
Appearance: small beige sticks, with a characteristic odor.
GUARANTEED SPECIFICATIONS
· Total yeasts > 10 billion/g
· Viable yeasts > 10 billion/g
· Mold < 103 cfu/g
· Lactic acid bacteria < 105 cfu/g
· Dry matter: min. 93%
ALEAFERM THIOL It is a cryo-tolerant yeast, with good resistance to alcohol. It has excellent fermentation kinetics with a rapid start of fermentation; its carboxysulfurbetaaliase activity allows the optimal synthesis of thiol aromas, enhancing the primary and varietal aromatic profile typical of the vine. Low production of volatile acidity and low production of volatile phenols and sulfur compounds.
ALEAFERM THIOL It is a yeast suitable for the production of great wines, in which you want to enhance the aromatic complexity and the typicality of the grape variety. It harmoniously integrates floral (boxwood, broom, ...), citrus (grapefruit) and tropical (passion fruit) notes.
15-25 g/hl on musts. In case of contaminated musts it is possible to increase the doses of use.
