€26.86 (bez DPH)30.89 €
For the fermentation of white and rosé wines in order to achieve the development of aromas that go from tropical to citrus notes. Thanks to a very low production of riboflavin, it improves wine longevity in the bottle.
Fragrance is suitable for the fermentation of white and rosé wines in order to achieve the full expression of fermentation aromas. Fermentation conditions at low temperatures allows for the development of aromas that go from tropical (up to 15 °C) to citrus notes (up to 20 °C).
Fragrance is particularly appreciated for the speed in which the fermentations starts and the rapid fermentation kinetics. This together with the killer factor that prevents the proliferation of undesired microflora. The resistance to alcohol is high and the volatile acidity production is low.
Fragrance is also indispensable for wine longevity in the bottle, it has a very low production of riboflavin, a precursor for light-struck. In combination with Fructal it is ideal to maximize the aroma production and to control the riboflavin content.
Fragrance has a good capacity to liberate aromatic precursors and hence is suitable for the fermentation of grapes with varietal aromas.
MICROBIOLOGICAL PROPERTIES Saccharomyces cerevisiae.
- Killer-factor: present.
- Fermentation conditions: T > 12 °C.
- Alcohol tolerance: 14% v/v.
- Fermentation rate: regular start of fermentation with regular course to the end of it.
- Nutritional needs: high, in order to express a better aroma production (YAN > 200 mg/L at inoculation)
- Low production of acetaldehyde and volatile acidity.
- Very low production of riboflavin
- Aromatic characteristics: high production of tropical and citrus notes. Liberation of varietal precursors.
- Taste characteristics: freshness and a clean mouthfeel.
- Technological aspects: primary fermentation of white and rosé must. Prevents light-struck, preserves aromas and colour in the bottled wines.
- Doses: white and rosé: 20-30 g/hl.
- Preparation: re-hydrate 1:10 in water, at 37 °C.
- Wait for 15 minutes, then stir 2-3 times in the next 15 minutes. Pour into the must and stir well.
- The total time of re-hydration must not exceed 45 minutes.
- The difference of temperature between the must and rehydrated yeast must not exceed 10°C.
- It’s extremely important that the re-hydration of yeast is made in a proper container.
- Do not use must for re-hydration (only water).
- Do not add ammonium salts during re-hydration.
500 g vacuum-sealed sachets.
Store in a cool and dry place.