LEP 100
Mix of Saccharomyces cerevisiae yeasts.
Product for professional use in oenology – Reg. EC n. 606/2009.
Applications
Appropriate for Pinot Gris, Prosecco, Chardonnay. Excellent for the re-fermentation of Lambrusco and Barbera.
Suggested doses: from 10 to 20 g/hl.
Preparation
Dissolve 1 kg of yeast in 20 litres of water 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 adding some biological growth factors. After one hour, add everything to the mass to be fermented or re-fermented.
Shelf Life
Details:
> Store in a cool, dry place away from light
> Shelf life of a sealed package: 4 years.
Technical Specifications
>This product has very strong aromatic features, that however do not alter the varietal characteristics
> Average fermentation speed
> Alcohol-producing power: 14% proof alcohol
> Recommended fermentation temperature: 18-22°C.
Packages
Specifics
5 kg multilayered aluminium bags.
No Allergens in compliance with Reg. EC No. 1169/2011
