IDEALLY ADAPTED TO PREMIUM whites
SafŒno™ GV S107 has been isolated from 6 different Portuguese wine regions out of 1,500 strain isolates within a 3 years PhD for its abilities to enhance the qualities of noble grape varieties intended to make premium white wines.
Still white wines. Dosage: 20 g/hl
Ingredients: yeast (Saccharomyces cerevisiae), emulsifier: E491 (sorbitan monostearate)
SafŒno™ GV S107 sensory features
Premium elegant whites
SafŒno™ GV S107 is recommended for winemakers seeking for enhancing roundness and aromatic complexity to their whites, especially for elegant cultivars without major aroma precursors like Chardonnay.
Thanks to its analytic and aromatic cleanness, it is perfectly suitable for high alcohol and high pH full bodied whites issued from ripe fruits, fermented in barrels and/or aged on lees and undergoing malolactic fermentation. Its sweet and long lasting finish will provide a real advantage for short ageing premium whites.
Fresh fruit and floral whites
On fermentation side, SafŒno™ GV S107 is characterized by its promotion of floral and fruity higher alcohols and esters (rather than isoamyl acetate). On variety side, it helps releasing floral and citrusy aromas (terpens and C13-Norisoprenoids) from grapes. Thus, SafŒno™ GV S107 gently promotes aromatic varieties such as Viognier, Chenin Blanc, Riesling, Gewürztraminer… while always bringing a fresh and well-balanced persistent mouth.
Microvinification on US West Coast Chardonnay, 14.9% v/v,
YAN/Sugar: 0.99, pH 3.2, fermented at 14-15°C (57-59°F) constant.
SafŒno™ GV S107 has especially been selected for its Premium Chardonnay ideally adapted organoleptic profile.
Tasting done by 9 trained panelists.
SafŒno™ GV S107 technical features
→ Kinetics depending on the pH: medium slow < pH 3.5 < fast
→ Wide fermentation temperature spectrum: 10-35 °C (50 – 95°F), very resistant at low temperature
→ Good alcohol tolerance: > 15% vol./vol.
→ High SO2 resistance
→ Medium nitrogen requirements: ratio YAN (mg/L) / Sugars (g/L) between 0.8 and 0.9.
→ Killer factor: Neutral
→ Low yield Ethanol/Sugar
→ High glycerol production (7-8g/l)
→ Low volatile acidity production
→ Medium-low production of sulfur compounds (SO2, H2S) and low SO2 combination
→ High production of higher alcohols (especially phenyl-2-ethanol) and esters (especially ethyl esters)
→ Medium release of glycosidically bound volatile aromas
- 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.