LEP 53
Mix of Saccharomyces cerevisiae yeast.
Product for professional use in oenology – Reg. EC n. 606/2009.
Applications
This yeast is appropriate for white wines, such as Pinot blanc, Pinot Gris, Chardonnay, Verduzzo, Trebbiano, Soave and for the production of red and rosé sparkling wines.
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 in association with 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
>Fermentation capacity at low temperatures (14-18°C)
>Low consumption of ammonium salts
>Low production of volatile acidity
> Alcohol yield: 16%
> Alcohol tolerance: up to 16% abv.
Packages
Specifics
5 kg multilayered aluminium bags
No allergens in compliance with Reg. EC n. 1169/2011
