active dry yeast

Available in 500g and 10kg packaging


Type of wine:

Fermentis White wine


For elegant and fresh terpenic white wines

SafŒno™ HD T18 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to select a yeast strain particularly suitable for the expression of varietal terpenic aromas with a nice mouthfeel balance and clean fermentation profile.

Dosage for still white wines: 20 g/hl

For fresh and complex terpenic white wines

SafOEno™ HD T18 increases the aromatic potential of terpenic varieties such as Muscat, Viognier, Gewürztraminer, Riesling, Pinot Gris… thanks to terpenols and β-damascenone release supported by a balanced production of acetate & ethyl esters, which strengthens wines’ complexity. It particularly enhances fresh floral and citrus fruit notes.

Its clean fermentation profile towards undesirable metabolites combined to its aromatic properties gives to the winemaker a tool to elaborate fresh varietal and complex white wines.


easy to use

Lesaffre know-how and continuous yeast production process improvement lead to obtain an exceptional quality of dry yeasts able to resist to a very wide range of use, cold or no rehydration included, without affecting their viability, kinetic and/or analytical profile.

Winemakers can choose usage conditions that fit the best their needs, i.e.:

  • Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after settling for whites and rosés). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).
  • With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

Viognier, Languedoc Roussillon, 12.6% v/v, Adjustment with DAP from YAN/S = 0.4 to 0.9 and Adjustment of turbidity from 2 to 100. NTU plus 10g/hl SpringCell at yeast inoculation, Fermentation temperature 17-19°C (63-66 °F).
7 professional tasters.OAV: Odor Active Value (Concentration/Perception threshold)


Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg).


The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (during 3 years) and 10°C for an extended storage (4 years). Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.


Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.

Fermentation abilities:

→ Killer phenotype

→ Medium to high implantation strength

→ Low to medium lag phase with fast and regular kinetic

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 10-30°C (50-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low malic acid consumption
Medium glycerol production
Low volatile acidity production
Low to medium H2S production
Low to medium SO2 production / combination
Balanced production of ethyl and acetate esters
Favors high terpenol release and maintenance

Ingredients: yeast (Saccharomyces cerevisiae x Saccharomyces bayanus), emulsifier: E491 (sorbitan monostearate)

The data contained in this technical sheet are the exact transcription of our knowledge of the product at the mentioned date. They are the exclusive property of Fermentis-Division of S.I.Lesaffre. It is of the user responsibility to make sure that the usage of this particular product complies with the legislation.