SafŒno™ CK S102

Available in 500g and 10kg packaging.


This product is E2U™

What does this mean?


SafŒno™ CK S102 was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult winemaking conditions.

Still wines. Dosage: 20 g/hl
Fermentation restart. Dosage: 30 to 40 g/hl

Ingredients: yeast (Saccharomyces cerevisiae*), Emulsifier: E491 (sorbitan monostearate)

SafŒno™ CK S102 sensory features

Contributes to the organoleptic profile of aromatic cultivars

SafŒno™ CK S102 encourages the expression of fruity thiols of aromatic cultivars like Sauvignon Blanc, Gros and Petit Mangeng. This advantage also makes it a yeast of choice to produce varietal rosés with a great aromatic finesse from cultivars like Cabernet Sauvignon or Merlot. It reinforces the aromatic potential of terpenic cultivars like Muscat, Gewürztraminer and Riesling.

Promotion of neutral varieties

Thanks to its high ester production, SafŒno™ CK S102 is an ideal choice to value neutral grape varieties to obtain white and fruity rosés wines with different aroma profiles depending on the fermentation temperature.
On Ugni Blanc, Chardonnay…
SafŒno™ CK S102 enables the production of wine with an important aromatic strength and great freshness. It is the ideal strain for Vinho Verde type wines.
SafŒno™ CK S102 gives optimal results when it is associated to Springarom®, an inactivated yeast rich in antioxidant substances.

SafŒno™ CK S102 technical features

→ Excellent settlement strength thanks to its Killer phenotype

→ Short lag phase & rapid fermentation (in 10 days at 15°C)

→ Fermentation from 8°C

→ Complete fermentation even on very clarified musts (<50 NTU)

→ Alcoholic strength: 14.5% vol./vol.

→ Strong nitrogen requirement

→ Sugar / alcohol yield: 16,3 g/L for 1% vol./vol.
→ Low production of volatile acidity (less than 0.24g/L)
→ High volatile thiols release abilities
→ High ester production
→ SafŒno™ CK S102 is not recommended for grapes that have been recently treated with coppersulfate.

  • 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.


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.

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.

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