active dry yeast
SafOenoVR44 Fermentis Yeast

Available in 500g and 10kg packaging


Type of wine:

Fermentis White wine


Fermentis ROSE wine


Fermentis red wine


Fermentis SPARKLING wine


For safe fermentations and prise de mousse.

SafŒno™ VR 44 was selected for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Fermentis® selection).

Still White & Red wines. Dosage: 10 to 20 g/hl
Fermentation restart. Dosage: 30 to 40 g/hl
Prise de mousse. Dosage: 15 to 40 g/hl

SafŒno™ VR 44 is convenient for all types of applications even in difficult wine making conditions.

Red Wines

Given its fermentations characteristics, SafŒno™ VR 44 allows the production of prestigious red wines fine, neat and with terroir characters (Cabernet Sauvignon, Merlot, Carmenère, Barbera, Sangiovese, Teroldego…).

Prise de mousse

Particularly adapted to secondary fermentation (in bottle under the classic method or in tank), SafŒno™ VR 44 gives excellent results on all types of sparkling wines.

White wines

Ideal for fermentations under controlled temperatures (on Chardonnay, Sémillon, Trebbiano, Malvasia, Pinot Griggio…).


  • Gently pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Pay attention to cover all the water surface area by creating a thin layer of yeast.
  • Leave to rest for 20 minutes.
  • Gently stir to complete yeast rehydration while avoiding the formation of lumps prior acclimatization.
  • Double progressively the volume of the yeast suspension by adding must from the tank while stirring the mix so that the temperature of the yeast starter decreases and yeast activation starts.
  • Leave to rest for 10 minutes.
  • Homogenize and incorporate the yeast starter in the fermentation tank during a pumping over with aeration.


Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg)
Carton of 1 vacuum-packed box of 10 Kg (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 character strain, enabling a good settlement and a fast fermentation start
Regular and complete fermentation of sugars
Fermentation temperature: 10°C to 40°C
Alcohol tolerance: 16% vol./vol.
Low nitrogen requirements

Metabolic Characteristics:

→ Sugar/alcohol yield: 16.5 g/l for 1% vol./vol.
Low production of acetaldehyde (<30mg/L) and SO2
Low production of foam

Ingredients: yeast (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.