Français
For intense thiols expression
This active dry yeast has been specifically selected to reveal the aromatic potential of thiol varieties at their best by promoting the release of fruity and green thiol compounds. Its complexity is strengthened by a predominant production of ethyl esters and its crispness brings a nice balance and aromatic persistence in mouth. We heartily recommend the use of SafŒno™ SH 12 for fresh fruity white and rosé wines, rich and complex in thiols.
Dosage for still white and rosé wines: 20 g/hl
Ingredients: yeast (Saccharomyces cerevisiae), emulsifier: (sorbitan monostearate)
SafŒno™ SH 12 sensory features
FOR FRUITY WHITE AND ROSÉ WINES, RICH AND COMPLEX IN THIOLS
Thanks to its specific enzymatic pool, SafŒno™ SH 12 allows a high thiol release, particularly of the 4-Mercapto-4-MethylPentan-2-one/4MMP (boxwood, blackcurrant bud) balanced by the 3-MercaptoHexanol/3MH (grapefruit) and its limited conversion into 3-MercaptoHexyl Acetate/3MHA (passion fruit).
It harmoniously reveals the aromatic potential of thiol type cultivars (Sauvignon Blanc, Colombard, Gros and Petit Manseng, Syrah, Grenache, etc…) by bringing citrus and tropical fruit notes to wines. This aromatic balance is supported by high ethyl esters production, which strengthens complex fruity notes (particularly red fruits on rosés and white fruits on whites) which are not masked by amylic flavors.
Its ability to maintain total acidity allows combining freshness and aromatic persistence, thus offering a well-balanced mouthfeel towards fresh fruits..
Loire Valley – Sauvignon Blanc, 13.7% v / v, pH 3.1, Ration Yan / S adjusted to 0.83
SafŒno™ SH 12 TECHNICAL features
Fermentation abilities:
→ Short lag phase, regular kinetics
→ Wide fermentation temperature spectrum: 10-30°C (50-86°F) Temperature > 18°C (64°F) at fermentation start is recommended for thiol release
→ Recommended maximum alcohol: 14.5% vol./vol
→ Low nitrogen requirements: ratio YAN (mg/L) / Sugars (g/L) > 0.7
→ In case of strong nitrogen deficiency, only an organic nutrient supply at yeast inoculation is recommended to facilitate uptake of thiol precursors
Metabolic Characteristics:
→ High total acidity maintenance
→ Low H2S and medium-low SO2production
→ High thiol release, particularly 4MMP
→ Medium-high ethyl esters production
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.
Packaging
Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg).
Guarantee
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.
Related content
SafŒno™ SH 12 testimonial from the USA
Read this winemaker's interview about SafŒno™ SH 12, in the USA. The wine produced was...
Jul
