Aleaferm PRO-191
| Family |
YEASTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | |
| Conservation conditions | , |
GRANULAR
Active dry yeast Saccharomyces cerevisiae
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 ufc/g
· Lactic acid bacteria < 105 ufc/g
· Dry matter: min. 93%
Aleaferm PRO-191 It is characterized by the ability to produce very low levels of SO2 and H2S. Therefore, it is suitable for the vinification of all young and fresh wines, as well as for the secondary fermentation of varietal wines. It guarantees a rapid and regular fermentation process, with a reduced production of volatile acidity and practically no sulphur compounds.
Suitable for the production of young and fresh wines and sparkling wines, with low sulphur dioxide or SO2 FREE.
Suitable for low-temperature vinification of sparkling wines and Charmat method sparkling wines where the aim is to achieve olfactory cleanliness and the exaltation of fruity, floral and varietal notes.
-15-25 g/hL on musts. In case of contaminated musts, increase the doses of use.
-10-20 g/hL in foaming
Rehydrate the dose of Aleaferm PRO-191 in 10 times its weight of pure water, preferably microfiltered, at a temperature of 36-38°C.
To increase yeast resistance and decrease the production of volatile acidity, use a specific organic nutrient (Aleavit Sprint) in a dose of 200-400 g/kg of dry yeast.
Stir gently and wait 15-20 minutes, then stir again. Gradually add grape must (preferably clean or filtered) and wait for fermentation to begin.
The temperature difference between the yeast suspension and the must to be inoculated must be less than 10°C. Add the yeast suspension to the must at the beginning of filling the tank and homogenize carefully.
Always use clean, inert containers.