SafŒno™ STG S101

Available in 500g and 10kg packaging.


This product is E2U™

What does this mean?


SafŒno STG S101 was selected in the Beaujolais region for its high ester production at low temperature.

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

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

SafŒno™ STG S101 sensory features

For young red & rosé wines

Given its cryophilic characteristic, SafŒno™ STG S101 is an ideal strain for red, white or rosé winemaking wines between 8-10°C. It is also recommended for musts on which a cold pre-fermentation maceration has been made.

SafŒno™ STG S101 develops fruit (especially fermentative esters) & flower aromas making it a strain of choice for primeurs processed from carbonic maceration or thermovinification, as well as rosés. Wines have a fresh and light finish. Thanks to its origin SafŒno™ STG S101 is particularly convenient for Pinot Noir & Gamay as well as all other light red varieties intended to produce wines with a rapid turnover (Young Tempranillo, Sangiovese, Cinsault, Pinotage, Grenache).

SafŒno™ STG S101 technical features

→ Rapid fermentation starts
→ Regular and constant fermentation from 8°C
→ Medium nitrogen requirement : between 150 and 180 mg/L of available nitrogen : need for a supply of 20g/hl of Springferm® & 20g/hl of DAP at yeast inoculation. Followed if possible by an additional supply of 10g/hl of
Springferm® and 10g/hl DAP between third and mid fermentation.
→ Good alcohol tolerance

→ Sugar/Alcohol yield : 16.5 g/L for 1% vol./vol
→ Low production of volatile acidity (less than 0.18g/L)
→ Very low production of SO2
→ Low production of superior alcohols
→ Excellent autolysis capacity, helping malolactic fermentation
→ High ester 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.


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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