SACCHAROMYCES CEREVISIAE, STRAIN ST

Specific yeast selected for the production of sweet wines

 1 - ORIGIN :

Strain isolated and selected by the Faculté d’oenologie de Bordeaux (France).

 2 - CHARACTERISTICS :

            Ä Quick fermentation start.

            Ä Good implantation capacity.

            Ä Fermentation potential up to 15%/vol.

            Ä Low production of volatile acidity.

            Ä Low production of SO₂ combining substances (ethanal, pyruvic acid).

            Ä Low production of sulphurated compounds.

            Ä Sensitive to SO₂ for stopping the fermentation.

Measure of combining potential (PC 50*)

(*PC 50 : Necessary amount of SO₂ to obtain 50 mg/l of free SO₂)

Combination test on sweet wine

(SO₂ added dose : 270 mg/l)

3 - DIRECTION FOR USE :

On sweet wines, ZYMAFLORE ST allows a very even fermentation due to its sensitivity to SO2.

Stopping fermentation is easy, particularly when using the first selections of berries or over matured grapes.

ZYMAFLORE ST allows to obtain wines with a very good balance between sugar and alcohol, full and round with an interesting finesse and aroma.

 Mix 1 Kg of ZYMAFLORE ST and 1 Kg of sugar to 10 litres of water at 40°C.

Leave for 20 Min, then stir slowly. The yeast is ready for use. The addition is carried out by introducing directly into the fermenting tank and by homogenising. After rehydration, avoid a temperature difference of more than 5°C between the prepared yeast and the must that is to be inoculated.

4 - PACKAGING :

Carton of 20 x 500 g