ACTIFLORE PM

Saccharomyces cerevisiae - Strain RMS 98

 This strain basically used in white must, is particularly recommended for the production of fine sparkling wines. Thanks to its very good fermenting properties in difficult conditions, ACTIFLORE PM can be used to restart fermentation.

1 - ORIGIN :

 Actiflore PM has been isolated in the best « Crus » of the Champagne area.

 2 - CHARACTERISTICS :

            Good implantation into the  must thanks to its Killer Factor.

            Allows alcoholic fermentation up to 16/17 % alc./vol.

            Ferments at low temperature (5/6 °C).

            Low production of volatile acidity.

            Low production of H₂S.

            Low production of SO₂ and compounds combining the SO₂.

 3 – DIRECTION FOR USE :

            Vinification : Actiflore PM allows the fermentation of wines with a high alcohol potential, respecting the organoleptic characteristics of the wine. Actiflore PM allows low temperature vinification.

            « Prise de mousse » : Actiflore PM is adapted to the «prise de mousse» process due to its ability to ferment under pressure. Its lees are settling easily. Actiflore PM produces a fine and persistent foam.

            Fermentation restarting : Actiflore PM can be used to restart fermentation thanks to its high alcohol tolerance.

 Yeast preparation :

Mix 1 Kg of Actiflore PM and 1 Kg of sugar in 10 liters of water at 40°C.

Leave for 20 min., then stir slowly. The leaven is ready for use. The addition is carried out by introducing the preparation directly into the fermenting tank and by homogenizing.

After rehydration, avoid a temperature difference of more than 5/7°C between the starter and the must that is to be inoculated.

 4 - PACKAGING :

             Bag of 500 g - Carton of 10 kg (20 x 500 g).