Yeast fruitech B27 It is a high quality product, ideal for professional and domestic use.
General characteristics of yeast
It is a recommended yeast for the production of sparkling wines by the Charmat method. This method is obtained an aromatic product with fresh fruity accents, finding a wide use in the production of pink wines, where the fermentative aromas are produced at temperatures between 15-17 degrees Celsius. The yeast offers a good fruity profile with levels of turbidity between 50 and 100 NTU.
Technological characteristics
- Fermentation temperature 15-30 ° C;
- Alcohol tolerance: 17% al./vol.;
- Alcoholic efficiency: 1% al./Vol. at 16.7 g/l sugar;
- Reduced production of volatile acidity;
- Good resistance to SO2.
Conditions of use
For rehydration of the yeast add 500 grams of fruitech B27 in 5 liters of sweetened water 1 - 2 % (50 - 100 gr. Sugar) at 35 - 40 degrees Celsius, wait 15 minutes, mix vigorously, wait another 15 minutes, mix again, add to the bottom of the container with must.
In order to avoid the thermal shock, the temperature difference between the rehydrated yeast and the must is added to not 5 - 8 degrees Celsius.
DOSAGE
20 - 40 g/hl. For musts from sick grapes increase the dose of yeast and nutrient.
PACKING
Packages emptied with weight from 0.1 kg to 10 kg.
Store in a cool, dry, preferably at a temperature of 10 ° C.
After you open it, the package should be used within a few days.
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