The right choice for tequila and mezcal production
SafTeq™ Blue was specially selected by Fermentis and CIATEJ to ferment blue agave variety Tequilana weber juices for Tequila production with or without addition of alternative sugar sources. Its high performance, in this type of medium, is due to its tolerance for toxins as furfural is normally present in agave juices. This strain also has a high tolerance to osmotic pressure and alcohol (“high gravity conditions”) as well as elevated temperatures. It shows faster fermentation kinetics compared to common tequila yeasts, shortening fermentation time.
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier: monostearate sorbitan (E/INS491)
30-40°C (86-104°F) (optimal 32°C (90°F))
Direct pitching (no propagation):
A minimum of 25-50g per hectoliter to achieve an initial viable cell concentration approximately 18-36 billion viable cells per gallon (5-10 million per milliliter) in the fermentation vessel.
Indirect pitching (short propagation):
In state-of-art facilities, exerting strict control over contamination issues, dry yeast can be propagated during a short period (8 hours). The required quantity of yeast is 0.5g per hectoliter should be pitched in a propagation volume equivalent to a tenth or twentieth of the fermentation volume. This process would give around 10 million of initial viable cells per milliliter in fermentation if the whole propagation is transferred.
The yeast should be rehydrated in 5-10 times its weight of sterile water, prior to using in fermentation. This should be done at 35°C (95°F) ± 5C (9°F) for 15-30 minutes to ensure “conditioning” and a perfect homogenization.
During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months, without affecting its performance.
At final destination: Store in cool (10°C) and dry conditions.
Do not use soft or damaged sachets.
Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.
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.
|% dry weight:||94.0 – 96.5|
|Living cells at packaging:||> 20 x109/gram|
|Total bacteria*:||< 1 x 104/gram|
|Acetic acid bacteria*:||< 1 x 103/gram|
|Lactobacillus*:||< 1 x103/gram|
Pathogenic micro-organisms: in accordance with regulation
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. Please note that any change to a fermentation process may alter the final product quality. We therefore advise that fermentation trials are carried out prior to using our yeast commercially.