Available in 500g and 10kg packaging.


This product is E2U™

What does this mean?

The original strain to respect terroir typicity

SafŒno™ SC 22 was the very first strain to be selected for a wine application for its respect of the varietal character of cultivars and for its regular & complete fermentation kinetic. It is an excellent fermenter.

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

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

SafŒno™ SC 22 sensory features

For premium red wines

SafŒno™ SC 22 is the strain of choice of the Bordelais region estates and as such is particularly adapted to cultivars like Cabernet Sauvignon, Cabernet Franc and Merlot. It allows a rapid fermentation start and an excellent fermentation regularity producing fine, neat wines with terroir characteristics.

For barrel fermentation or ageing

SafŒno™ SC 22 is ideal for barrel fermentations. Even without controlling temperatures, the strain ferments regularly and its temperature rarely goes above 30°C, thus making stuck fermentation risks very low. Additionally it allows a very good expression of aromas linked to barrel ageing.

For white and rosé wines

SafŒno™ SC 22 is a neutral strain allowing the production of wines with a great finesse while respecting the character of varieties. It is also adapted to the fermentation of white aromatic cultivars at low temperature with a long ageing on lees (Chenin Blanc, Viognier).

SafŒno™ SC 22 technical features

→ Rapid fermentation start
→ Alcohol tolerance: 15% vol./vol.
→ Regular and complete fermentation of the sugars
→ Fermentation temperature: 12 to 35°C
→ Medium nitrogen requirement : between 150 & 180 mg/L of available nitrogen it is necessary to supply 20g/hl of Springferm® & 20g/hl of DAP at yeast inoculation.

→ Sugar/Alcohol yield: 17.2 g/l for 1% vol./vol.
→ Very low production of volatile acidity (<0.15 g/L) and of SO2
→ Average glycerol production: 4g/L.

  • 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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