LEP 33 A
Saccharomyces bayanus yeast.
Product for professional use in oenology – Reg. EC n. 606/2009.
Applications
Its use is suggested for sparkling wine production processes, with both the Charmat and the classic methods. Especially appropriate for high sugar content musts, such as those of Amarone or passito (straw wine).
Suggested doses: from 30 to 20 g/hl.
Preparation
Dissolve 1 kg of yeast in 20 litres of water at a temperature of 37°C for 20 minutes. Add an equal amount of must or must-wine and wait for one hour. Then double everything adding some biological growth factors. After one hour, add everything to the mass to be fermented or re-fermented.
Shelf Life
Details:
> Store in a cool, dry place away from light
> Shelf life of a sealed package: 4 years.
Technical Specifications
> Excellent glycerine production
> Alcohol yield: 16%
> Alcohol tolerance: up to 18% abv
>Fermentation capacity at low temperatures
>Low consumption of ammonium salts, low production of volatile acidity, sensitive to hypervitaminic nutrition
> Reduces acetic acid content
>Low production of sulphites.
Packages
Specifics
0.5 kg multilayered aluminium bags.
No GMOs in compliance with EC Reg. No. 1829/2003 and
EC Reg. No. 1830/2003
No Allergens in compliance with Reg. EC No. 1169/2011
