ZYMAFLORE VL1

 

 SACCHAROMYCES CEREVISIAE, STRAIN VL1

 Specific dry white wine yeast, selected for its enzymatic equipment, enabling it to hydrolyse the non-aromatic and non-volatile aroma precursors from the must in aromatic compounds. Due to its Pof(-) phenotype produces

very low level of vinyl-phenols.

ZYMAFLORE VL1 is the yeast expressing all the specificity of each varietal

and each soil.

1 - ORIGIN :

Strain isolated and selected by the Bordeaux Institute of Oenology for its ability to produce elegant wines, full of finesse, with a well developed varietal character.

 2 - CHARACTERISTICS :

            Low decarboxylase activity inducing very low production of vinyl-phenols.

 

           

 

Low production of esters and superior alcohols.

              Very low production of volatile acidity.

            Develops the specific varietal aromas and the typicality of the soil.

Produces wines with "finesse" and "elegance"

Particularly recommended when wines are kept on lees after fermentation.

            Develops wine potential with aging.

            Good fermentation potential on juice correctly clarified (50 to 200 NTU).

              Does not foam during fermentation.

            Quick start in fermentation, ensuring the development of ZYMAFLORE VL1          instead of the other yeast, followed by a regular and complete   fermentation.

            Low production of H2S.

            Low production of SO2.

            Low production of acetaldehyde and pyruvate.

            Neutral towards the "KILLER" factor.

            Alcoholic power up to 14 % of alcohol / volume.

            Fermentation from 15°C.

 

3 - DIRECTION FOR USE :

 

10 to 20 g of ZYMAFLORE VL1 per 100 litres of juice

 

Mix 1 Kg of ZYMAFLORE VL1 with 10 litres of water at 40°C added with 1 Kg of sugar.

 

Leave for 20 mn, then stir slowly. The yeast are ready for use. The addition will be carried out by introducing directly in the fermenting tank and by homogenizing. After rehydration, avoid difference in temperature over 5°C between the prepared yeast and the must to inoculate. The alcoholic fermentation will be conducted at a temperature not exceeding 20 to 22 °C.

 

IMPORTANT REMARK :

 

ZYMAFLORE VL1 allows to express all the character of the wine and develops volume and structure.

When kept on the fermentation lees, a moderate addition of SO2 is advisable.

During this period an increase of the varietal character will appear due to the action of enzymes on aroma precursors.

In case of grapes infected by Botrytis, VL1 will help to reduce vinyl phenols production.

 PACKING : Carton of 20 x 500 g bags.

 

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