| Famiglia |
LIEVITI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | |
| Condizioni di conservazione | , |
Aleaferm PRO-191
Additional information
Aspetto
GRANULAR
Dosaggi Consigliati
-15-25 g/hL on musts. In case of polluted musts, increase the doses of use.
-10-20 g/hL in mousse setting
Caratteristiche Generali
Appearance: small beige-colored sticks with a characteristic smell.
GUARANTEED SPECIFICATIONS
– Total yeasts > 10 billion/g
– Viable yeasts > 10 billion/g
– Molds <103 cfu/g
– Lactic acid bacteria <105 cfu/g
– Dry matter: min. 93%
Aleaferm PRO-191 is characterized by its ability to produce very low levels of SO2 andH2S. Therefore, it is suitable for the vinification of all young and fresh wines, as well as for the frothing of varietal wines. It ensures a rapid and regular fermentation progress, with reduced production of volatile acidity and virtually no sulfur compounds.
Composizione
Active dry yeast Saccharomyces cerevisiae
Contains E491 sorbitan monostearate.
Applicazioni
Suitable for the production of young, fresh wines and sparkling wines with low sulfur dioxide or SO2 FREE contents.
Suitable for low-temperature vinification of sparkling and sparkling Charmat method wines where olfactory cleanliness and enhancement of fruity and varietal floral notes are sought.
Modalità d'Uso
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 strength and decrease volatile acidity production, 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 (possibly cleaned or filtered) and wait for fermentation to start.
The temperature difference between the yeast suspension and the must to be inoculated should be less than 10°C. Add the yeast suspension to the must at the beginning of filling the tank and homogenize carefully.
Always use inert and clean containers.
