ATECREM IRIS
Saccharomyces bayanus yeast, in cream form, Atecnos selection of yeasts from grapes and iris flowers (Iris pallida) from Marca Trevigiana.
For professional oenological use only in agreement with the Reg. CEE/UE N°934/2019 e International Codex OIV
Applications
Strain is particularly suitable for red grapes such as Schiava, Merlot, Cabernet, Refosco, Negroamaro, Nero D’Avola, Lagrein, Pinot Nero, and Sangiovese.
Suitable also for white grapes such as Grillo, Fiano, Greco, Falanghina, Chardonnay, Garganega, Pinot Bianco, and Prosecco.
It is excellent for its high capacity to give an intense scent of wild berries together with significant production of acetates and esters, obtaining highly complex wines that stand out at the sensory level for their aromatic notes.
Recommended dose: 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: 90 days.
Technical Specifications
> Fermentation temperature: optimal range 14-22°C
> Strongly aromatic, with aromas stable over time.
> Selected for its capacity NOT to produce H2S
> Production of notes of wild berries (blackberry, strawberry, blueberry)
> Superb fermentation activity is further enhanced by the use of Lysopol or Probios
> Tolerance to alcohol: up to 15.5°
> Low SO2 production
> Musts fermented with this yeast do not reduce.
Product for oenological professional use – EC reg. No. 606/2009.
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
