LEP 55
Mix of Saccharomyces cerevisiae and of Saccharomyces bayanus yeasts.
Product for professional use in oenology – Reg. EC n. 606/2009.
Applications
Especially appropriate for white wines, such as Pinot blanc, Pinot Gris, Chardonnay, Verduzzo, Trebbiano, Soave and for the production of Prosecco and Chardonnay sparkling wines. It makes for very fine and elegant scents, enhancing the floral and fruity components.
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 in association with 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
> Excellent glycerine production
> Fermentation capacity at low temperatures (14-18°C)
> Limited nitrogen requirement
> Low production of volatile acidity
> Alcohol tolerance: up to 16% abv
Packages
Specifics
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
