Aleaferm C
| 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
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 C It has good fermentation kinetics and does not have high nutritional requirements. Low foam production, respects the varietal expression of the grapes. It contributes to the extraction and stabilization of polyphenols. Low producer of sulfur compounds and volatile acidity, it has good resistance to high doses of sulfur dioxide.
ALEAFERM C It is a yeast suitable for fermentations in the absence of temperature control, especially red and rosé wines. Thanks to its high vigour and particularly short latent phase, its use is particularly recommended on masses with strong microbiological contamination.
15-25 g/hl on musts. In case of contaminated musts it is possible to increase the doses of use.
