For deeply colored and structured reds
SafŒno™ HD S62 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards the favoring of high polyphenol extraction and stabilization in addition to difficult fermentation conditions resistance for long ageing Premium reds.
Still White & Red wines. Dosage: 20 g/hl
Ingredients: yeast (Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus), Emulsifier: E491 (sorbitan monostearate)
SafŒno™ HD S62 sensory features
SafŒno™ HD S62 is characterized by a low production of higher alcohols and esters while increasing the final aromatic intensity. This strain will so help to produce very elegant but intense reds in respect with the cultivar such as Premium Cabernet Sauvignon, Merlot, Tempranillo, Malbec, Sangiovese, Grenache…
For blending bases
The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.
Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.
SafŒno™ HD A54 will help winemakers adding value to their young and non-varietal wines.
Bordeaux Merlot, 15% v/v, 15 days post fermentative maceration
SafŒno™ HD S62 has especially been selected for its ability to strongly favor polyphenol extraction.
SafŒno™ HD S62 technical features
→ Rapid fermentation start
→ Fast kinetics
→ High alcohol tolerance: >15% vol./vol.
→ Optimum temperature fermentation: 17-24°C (63-75°F)
→ Good fructose assimilation
→ Medium-low nitrogen requirements
→ Strong malic acid consumption
→ Very high polyphenol extraction favoring with very good
→ Color stabilization
→ Tannins reactivity
→ Low SO2 combination
→ Low production of higher alcohols and esters
- 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.