EXIMIA
Acidifier yeast, Saccharomyces bayanus var. uvarum (Serius) X Saccharomyces cerevisiae hybrid, in cream form, Atecnos selection, produced in Oderzo (TV)- ITALY.
For professional oenological use only in agreement with the Reg. CEE/UE N°934/2019 e International Codex OIV
Applications
Yeast strains suitable for white grapes like Grillo, Fiano, Greco, Falanghina, Chardonnay, Garganega, Pinot white, Prosecco, Sauvignon, Muller, Pignoletto, Catarratto and Trebbiano.
Red grapes like Lambrusco, Schiava, Merlot, Cabernet, Negroamaro, Primitivo, Nero D’Avola, Lagrein, Pinot noir, Sangiovese. Excellent for its capacity of conferring a complex bouquet with high berries notes, high acetates, and esters production.
Recommended dosage: 20 g/hl.
Reduce the dosage if a lower increase of total acidity is wanted.
Preparation
Follow the instructions:
> In the “Atecrem yeasts general instructions” (Supplement A)
> In the “Starter must / leaven general protocol for musts and partially fermented wines” (Supplement B)
> In the “Secondary fermentation general protocol: autoclave refermentation” (Supplement D).
Shelf Life
Details:
> Store at 2-4°C Storage
> Period: see product label.
Technical Specifications
> Fermentation temperatures range from 14 to 28 °C
> Strongly aromatic, with persistent bouquet.
> NO SO2 produced
> NO H2S produced
> Malic acid produced from 1,4 to 3,0 g/l
> In white wines increases the typical flower aroma
> In red wines produce berry nuances (blackberry, strawberry, blueberry)
> Excellent fermentation strength, furthermore increased by Lysopol or Probios
> Alcohol resistance up to 16 %
> High proton pump capacity: increases total acidity from 4 to 6,5‰. This characteristic can be regulated with co-inoculation with other yeasts (total acidity varies depending on the dosage). Therefore, it is unnecessary to add tartaric acid.
> High glycerin production (over 11 g/l)
> No reduction problems in musts fermented with this yeast.
Packages
Specifics
1 kg flask
5 kg Tank
10 kg Tank
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
