Aleaferm SPARK EB3

Additional information
Family

YEASTS

Gamma

ALEA EVOLUTION

Available formats

Conservation conditions

,

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

Appearance

GRANULAR

Composition

Active dry yeast Saccharomyces cerevisiae + Saccharomyces cerevisiae ex. Rf Bayanus.

Contains sorbitan monostearate E491.

General characteristics

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 SPARK EB3 It is a yeast particularly suitable for the production of Frizzante and Spumante wines with a complex aromatic profile; its carboxysulfurbetaliase activity allows the optimal synthesis of thiol aromas, enhancing the primary and varietal aromatic profile typical of the vine. Poor foam producer, it has a limited flocculation capacity.

Applications

ALEAFERM SPARK EB3 It is a yeast suitable for the production of sparkling and sparkling wines in which you want to enhance the elegance and aromatic complexity, while also contributing to the taste balance. It harmoniously integrates citrus (grapefruit) and tropical (passion fruit) notes.

Recommended Dosages

15-25 g/hl on musts. In case of contaminated musts it is possible to increase the doses of use.

COD: LIE18 Category: