ATECREM 1H
Saccharomyces bayanus yeast in cream form.
Product for oenological professional use Reg. EC n. 606/2009
Applications
Its use is recommended for sparkling wine production processes, with both the Charmat and the classic methods, as it produces extremely fine wines. Especially appropriate for high sugar content musts, such as that of Amarone or passito (straw wine) and very exclusive red wines such as Merlot, Cabernet, Sangiovese, Barbera.
Suggested doses: 20 g/hl.
Preparation
Follow the instructions:
> “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
> Excellent glycerine production
> Alcohol yield: 16%
> Alcohol tolerance: up to 18%
> Fermentation capacity at low temperatures
> Low consumption of ammonium salts
> Low production of volatile acidity
> Reduces acetic acid content
> Excellent vigour
> Low production of sulphites.
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
