ATECREM 12H
Schizosaccharomyces pombe yeast in cream form.
For professional oenological use only in agreement with the Reg. CEE/UE N° 934/2019 e International Codex OIV
Applications
After 48/72 hours, it is recommended to proceed with sequential inoculation with another Saccharomyces cerevisiae yeast, to allow fermentation to develop correctly.
Suggested doses: 30 g/hl.
Preparation
Follow the instructions in:
> “Atecrem yeasts general instructions” (Supplement A)
> “Starter must /leaven general protocol for musts and partially fermented wines” (Supplement B/12 specific for Schizzosaccaramices Pombe)
> “Secondary fermentation general protocol: autoclave re-fermentation” (Supplement D)
Shelf Life
Details:
> Store at 2-4°C Storage
> Shelf life: see product label.
Technical Specifications
> This product degrades malic acid through maloalcoholic fermentation in about 48/72 hours
> Excellent glycerine production
> Alcohol yield: 16%
> Alcohol tolerance: up to 12%
> Low production of volatile acidity
> Good fermentation strength
> Low production of sulphites
> Low production of acetic acid
> Reduces gluconic acid up to 91%
> Reduces Ochratoxin A (OTA) up to 70%
> Does not produces histamine
> Produces vitivisin A: higher color extraction and anthocyanins stabilization
> High polysaccharides production (rounder taste).
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
