ATECREM 11H
Non Saccharomyces starmerella bacillaris yeast.
Product for oenological professional use Reg. EC n. 606/2009
Applications
Especially suitable for high quality white and red wines with high alcohol volumes (Merlot, Barbera, Amarone). It is possible to proceed with a sequential inoculation after developing 8° proof alcohol. Also available in liquid form.
Suggested doses: 25 g/hl in cream form.
250 cc/hl in liquid form.
Preparation
Follow the instructions in:
> “Atecrem yeasts general instructions” (Supplement A)
> “Starter must / leaven general protocol for musts and partially fermented wines” (Supplement B)
> “Secondary fermentation general protocol: autoclave refermentation” (Supplement D).
Shelf Life
Details:
> Store at 2-4°C Storage
> Shelf life: 90 days.
Technical Specifications
> Glycerine production of up to 14 g/l
> Low alcohol yield (-10%)
> Average production of volatile acidity
> Acetic acid production is a function of the quantity of Lysopol added
> Optimal temperature: between 20° and 22°C
> Considerable increase of dry extracts (up to 8 g/l)
> Appropriate for “SO2 free” winemaking, as it is very sensitive to sulphur dioxide.
Packages
Specifics
1 kg flask
5 kg cans
10 kg cans
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
