LEP 200
Saccharomyces cerevisiae yeast.
Product for professional use in oenology – Reg. EC n. 606/2009.
Applications
This strain, selected in Australia, is particularly appropriate for aromatic white wines, such as Sauvignon Blanc, Traminer, Müller-Thurgau, Soave, Chardonnay, Pinot Blanc, Veltliner, Muscat, Prosecco, etc.
It is excellent for sparkling wine production processes, with both the Charmat and the classic methods.
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
> Strongly aromatic strain with a high thiol activity, promotes the development of citrus fruit, grapefruit in particular, pineapple and passion fruit aromas
> Excellent fermentation activity
>Fermentation temperature: 13°-22 °C
> Alcohol-producing power: 16% proof alcohol
>Low production of sulphites.
Packages
Specifics
0.5 kg multilayered aluminium bags.
No allergens in compliance with Reg. EC n. 1169/2011
