Yeast vinification VINOFERM Aroma

Vinoferm Aroma gives wines more intense fruit / floral aromas because they are able to produce specific fermentation aromas such as ethyl hexanoate and isoamyl acetate. The fermentation temperature for the category of white and tropical fruit flavors is between 18 ° C and 20 ° C, and in the category of mineral and citrus flavors temperatures between 16-18 ° C are allowed.

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Technical specifications

Producer	Essedielle
product type	yeast
technological features	- Short waiting time; - Fermentation temperature 13-30 degrees; - Alcoholic efficiency 16.4 g / L of sugar for 1% alc./Vol .; - Average nutrient demand; - Average production of glycerol 6.5 g / L.
dosage	20 - 40 g / hl
packing	vacuum packs of 0.1 and 0.5 kg

Description

GENERAL CHARACTERISTICS YEAST VINIFICATION

Vinoferm Aroma is a vinification yeast suitable for the production of wines with a young and fresh aroma profile. Recommended for white wines, well adapted to the production of rosé and red wines.

TECHNOLOGICAL CHARACTERISTICS

Short waiting time;
Fermentation temperature 13-30 degrees;
Alcoholic efficiency 16.4 g / L of sugar for 1% alc./Vol .;
Average nutrient demand;
Average glycerol production 6.5 g / L.

USAGE CONDITIONS

To rehydrate the yeast add 500 gr of VINOFERM® AROMA in 5 liters of sweetened water 1 - 2 % (50 - 100 gr of sugar) at 35 - 40 degrees Celsius, wait 15 minutes, stir vigorously, wait another 15 minutes, mix again , add to the bottom of the must container.

To avoid thermal shock, the temperature difference between the rehydrated yeast and the must in which it is added must not exceed 5 - 8 degrees.

DOSAGE

20 - 40 g / hl. For diseased grape musts increase the dose of yeast and nutrient.

PACKING

Vacuum packages of 0.1 and 0.5 kg.

Store in a cool, dry place, preferably at a temperature of 10 ° C.

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