ATECREM BUM BUM PLUS
Saccharomyces cerevisiae and non-cerevisiae yeast in cream form.
Product for oenological professional use Reg. EC n. 606/2009
Applications
This strain is especially appropriate for aromatic white wine production. It is excellent for sparkling wine production processes, with both the Charmat and the classic methods.
Recommended for aromatic grapes (Sauvignon, Traminer, Muscat, Müller), Chardonnay, Pinot, Prosecco, Garganega and white wines in general. The high production of polysaccharides confers enhanced softness, fineness and balance to the resulting wines.
Suggested doses: 20 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)
> “Secondary fermentation general protocol: autoclave re-fermentation” (Supplement D).
Shelf Life
Details:
> Store at 2-4°C Storage
> Shelf life: 90 days.
Technical Specifications
> Fermentation temperature: optimal range of 14°-18°C
> Release of terpenic aromas, with particular enhancement of the floral and rose notes
> High production of polysaccharides, higher softness.
> It has an excellent fermentation activity, that can be further enhanced by the use of Lysopol and/or Probios
> Alcohol tolerance: up to 15.5%
> 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
