{"id":32800,"date":"2022-01-27T18:00:01","date_gmt":"2022-01-27T17:00:01","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=32800"},"modified":"2024-09-30T17:19:25","modified_gmt":"2024-09-30T15:19:25","slug":"safoeno-pr-106-e2u-trials","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/","title":{"rendered":"Results of Saf\u0152no\u2122 PR-106 E2U\u2122 trials"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-2306976\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"bg attachment-large size-large\" alt=\"Prosecco Glass being served - Fermentis\" \/>                        <div class=\"overlay\"><\/div>            \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1751799191\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-1951314156\" class=\"text\">\n\t\t\n<h2>\u00a0Results of Saf\u0152no\u2122 PR-106 E2U\u2122 trials<\/h2>\n<p><i>By Etienne Dorignac, Technical Manager &amp; Oenologist, Fermentis<\/i><\/p>\n\t\t\n<style>\n#text-1951314156 {\n  color: rgb(255,255,255);\n}\n#text-1951314156 > * {\n  color: rgb(255,255,255);\n}\n<\/style>\n\t<\/div>\n\t\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1751799191 {\n  width: 82%;\n}\n#text-box-1751799191 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-2306976 {\n  padding-top: 300px;\n  background-color: rgb(255, 255, 255);\n}\n#banner-2306976 .overlay {\n  background-color: rgba(0, 0, 0, 0.331);\n}\n#banner-2306976 .banner-bg img {\n  object-position: 28% 40%;\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"row align-center\"  id=\"row-161551885\">\n\n\t<div id=\"col-783597396\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row\"  id=\"row-123069184\">\n\n\t<div id=\"col-30204239\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Is Saf\u0152no\u2122 PR-106 an E2U\u2122 yeast strain?<\/p>\n<p>Quick answer is yes, which means it can be used in a variety of ways \u2013 with rehydration \u2013 or by pitching it directly into the fermentation vessel. It\u2019s up to you.<\/p>\n<p>Now the long answer is also yes, but perhaps we can go into a little more detail and explain exactly how we tested it, present the results and why we can confidently say Saf\u0152no\u2122 PR-106 is E2U\u2122 (Easy To Use).<\/p>\n<p>These experiments were run on a standard Chardonnay must suited for sparkling base wines, with low pH (&lt;3.2) and a slight YAN (Yeast Available Nitrogen) deficiency (YAN (mg\/L) \/ Sugars (g\/L) = 0.7).<\/p>\n<p>The two different experimental conditions were:<\/p>\n<ul>\n<li><strong>Rehydration and acclimatization<\/strong> (rehydration in water at 35\u00b0C for 15 minutes), followed by addition of must (1:1, 15 minutes acclimatization to sugar and temperature) followed by inoculation into the must<\/li>\n<li><strong>Direct pitching <\/strong>(inoculation by sprinkling into the must)<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1557682608\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_775161367\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"attachment-large size-large\" alt=\"Prosecco Glass being served - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-800x450.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-768x432.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1536x864.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-600x338.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass.jpg 1920w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_775161367 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1457751987\">\n\n\t<div id=\"col-1814258419\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_979613041\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1686\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg\" class=\"attachment-original size-original\" alt=\"Sugar content in Saf\u0152no PR 106\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-800x703.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1024x899.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-768x674.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1536x1349.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-600x527.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_979613041 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2075096057\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong><u>Fig 1 &#8211; Sugar monitoring at the end of the fermentation<\/u><\/strong><\/p>\n<p>On a technical level when we compare the residual sugars in the wine during fermentation, one notices that despite a slightly slower start, fermentation by direct pitch actually finishes faster.<\/p>\n<p>Both methods successfully complete fermentation, which of course is the expected result. Therefore, regarding fermentation performance results point towards Saf\u0152no\u2122 PR-106 being E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-743032127\">\n\n\t<div id=\"col-1237832061\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_689833395\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"937\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg\" class=\"attachment-original size-original\" alt=\"Saf\u0152no PR 106 components - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-800x390.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1024x500.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-768x375.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1536x750.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-600x293.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_689833395 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong><u>Fig 2 \u2013 Post fermentation analytical profile<\/u><\/strong><\/p>\n<p>Looking at the end of fermentation analyses, it is striking how little difference there is between the two fermentations. All the different criteria are nearly perfect matches.<\/p>\n<p>Alcohol content is identical, glucose and fructose are very close, acidity is identical and total SO<sub>2<\/sub> is very close.<\/p>\n<p>What this graph tells us on a technical view is that the two wines are basically identical. This is another strong indicator that Saf\u0152no\u2122 PR-106 is indeed E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1286820872\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Tasting results<\/strong><\/p>\n<p>Triangular tests performed by a trained panel of 14 wine experts do not show any significative difference between the two wines, fermented either by direct pitch or by rehydration and acclimatization.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2060996182\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Conclusion<\/strong><\/p>\n<p>The various results of this study all point to one clear conclusion. Saf\u0152no\u2122 PR-106 is well and truly E2U\u2122. Fermentation performance is very similar in both conditions (direct pitch <em>vs <\/em>rehydration with acclimatization).<\/p>\n<p>The finished wines made in these two ways are identical on a technical standpoint.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2147048658\">\n\n\t<div id=\"col-1543051619\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<a href=\"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/\" class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Back to expert insights<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":32801,"parent":27897,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-32800","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Results of Saf\u0152no\u2122 PR-106 E2U\u2122 trials - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentation trials of Saf\u0152no\u2122 PR-106 in two different ways. 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The results showed that the wine yeast strain is truly E2U\u2122 certified.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/","og_locale":"en_US","og_type":"article","og_title":"Results of Saf\u0152no\u2122 PR-106 E2U\u2122 trials","og_description":"Fermentation trials of Saf\u0152no\u2122 PR-106 in two different ways. 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