D 16 VIGOR
Saccharomyces bayanus yeast, Champagne selection.
Product for professional use in oenology – Reg. EC n. 606/2009.
Applications
This is the reference yeast strain for the production of sparkling wines and re-fermentation. Enhances floral and fruity aromas. Dissolve yeast in water in a 1:10 proportion at a temperature of 37°C for 20 minutes.
Add an equal amount of must or must-wine and wait for one hour. Then double everything in association with some activator. After one hour, add everything to the mass to be fermented or re-fermented.
Suggested doses: from 30 to 20 g/hl.
Shelf Life
Details:
> Store in a cool, dry place away from light
> Shelf life of a sealed package: 4 years.
.
Technical Specifications
> Excellent glycerine production
>Fermentation capacity at low temperatures
>Low production of volatile acidity
> Alcohol yield: 16%
> Alcohol tolerance: up to 18% abv
> Killer factor.
Packages
Specifics
0.5 kg multilayered aluminium bags
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
