{"id":28129,"date":"2020-06-29T00:00:00","date_gmt":"2020-06-28T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safoeno-hd-a54\/"},"modified":"2025-09-19T15:37:24","modified_gmt":"2025-09-19T13:37:24","slug":"safoeno-hd-a54","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safoeno-hd-a54\/","title":{"rendered":"Saf\u0152no\u2122 HD&nbsp;A54"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">For intensely fruity white and ros\u00e9 wines<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>Saf\u0152no\u2122 HD A54 has been created through a Lesaffre R&amp;D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines.<\/p>\n<p>Dosage for still white and ros\u00e9 wines: 20-30 g\/hl, straight after settling<\/p>\n<p><strong>Ingredients:\u00a0<\/strong>yeast\u00a0<em>(Saccharomyces cerevisiae x Saccharomyces bayanus)<\/em>, emulsifier: E491 (sorbitan monostearate)<\/p>\n\t<div id=\"gap-1593311214\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1593311214 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Saf\u0152no\u2122 HD A54 sensory features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-recommendations\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_recommendations\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_recommendations\"><span>Recommendations<\/span><\/a><\/li>\n<li id=\"tab-trial\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_trial\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_trial\"><span>Trial<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_recommendations\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-recommendations\">\n<h4>For technological white and ros\u00e9 wines with strong amylic notes<\/h4>\n<p>Due to its extraordinary high production of isoamyl alcohol \/ isoamyl acetate and 2-phenylethanol \/ 2-phenylethyl acetate, Saf\u0152no\u2122 HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.<\/p>\n<p>Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance.<\/p>\n\t<div id=\"gap-970819830\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-970819830 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>For blending bases<\/h4>\n<p>The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically\u00a0<strong>strengthen the aromatic intensity<\/strong>\u00a0of the wine, particularly\u00a0<strong>on fermentative notes.<\/strong>\u00a0It makes this strain a really good tool\u00a0<strong>to value neutral bases or to bring complexity to aromatic bases.<\/strong>\u00a0This property leads as well to remove green aromas due to early picked grapes for delightful wines.<\/p>\n<p>Considering its low SO<sub>2<\/sub> production, this strain is particularly suitable for\u00a0<strong>low SO<sub>2<\/sub> content wines<\/strong>\u00a0and favor malolactic fermentations.<\/p>\n<p>Saf\u0152no\u2122 HD A54 will help winemakers\u00a0<strong>adding value to their young and non-varietal wines.<\/strong><\/p>\n<\/div>\n<div id=\"tab_trial\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-trial\">\n<p>Melon de Bourgogne, Loire valley, 12.2% v\/v, Adjustment with DAP from YAN\/S = 0.3 to 1 and Adjustment of turbidity (60 NTU) with 30g\/hl SpringCell at yeast inoculation, fermentation temperature constant 18\u00b0C (64 \u00b0F).<\/p>\n<p>12 professional tasters. (* significant at 5%, ** 1%) OAV: Odor Active Value (Concentration\/Perception threshold)<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1975363531\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"795\" height=\"327\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/HD54-profile.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/HD54-profile.jpg 795w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/HD54-profile-768x316.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/HD54-profile-600x247.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/HD54-profile-300x123.jpg 300w\" sizes=\"auto, (max-width: 795px) 100vw, 795px\" \/>\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_1975363531 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<\/div><\/div><\/div>\n\t<div id=\"gap-802111091\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-802111091 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p>&nbsp;<\/p>\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Saf\u0152no\u2122 HD A54 technical features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-fermentation\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_fermentation\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_fermentation\"><span>Fermentation<\/span><\/a><\/li>\n<li id=\"tab-metabolics\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_metabolics\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_metabolics\"><span>Metabolics<\/span><\/a><\/li>\n<li id=\"tab-easy-2-use\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_easy-2-use\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_easy-2-use\"><span>Easy 2 Use<\/span><\/a><\/li>\n<li id=\"tab-packaging-&amp;-guarantee\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_packaging-&amp;-guarantee\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_packaging-&amp;-guarantee\"><span>Packaging &amp; guarantee<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_fermentation\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-fermentation\">\n<p>\u2192\u00a0Killer phenotype<br \/>\n\u2192\u00a0Moderate implantation strength<br \/>\n\u2192\u00a0Medium lag phase and medium to fast but regular kinetics<br \/>\n\u2192\u00a0Good alcohol tolerance: up to 15% v\/v<br \/>\n\u2192\u00a0Optimum temperature fermentation: 14-30\u00b0C (57-86\u00b0F)<br \/>\n\u2192\u00a0Good fructose assimilation<\/p>\n<\/div>\n<div id=\"tab_metabolics\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-metabolics\">\n<p>\u2192\u00a0Low to medium malic acid consumption and high total acidity maintenance<br \/>\n\u2192\u00a0Medium to high glycerol production<br \/>\n\u2192\u00a0Moderate volatile acidity and very low acetaldehyde production<br \/>\n\u2192\u00a0Medium H<sub>2<\/sub>S production and very low SO<sub>2<\/sub> production \/ combination<br \/>\n\u2192\u00a0Very high production of 2-phenylethanol, isoamyl alcohol and their acetates<br \/>\n\u2192\u00a0High \u03b2-damascenone release<\/p>\n<\/div>\n<div id=\"tab_easy-2-use\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-easy-2-use\">\n<ul>\n<li>Lesaffre know-how and continuous yeast production process improvement lead to obtain\u00a0<strong>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.<\/strong>Winemakers can choose usage conditions that fit the best their needs, i.e.:\n<ul>\n<li><strong>Direct inoculation:<\/strong>\u00a0Pour the yeast on the surface of\u00a0<strong>at least 10 times their weight of must<\/strong>\u00a0(possibly directly on the top of the tank or during tank filling after settling for whites and ros\u00e9s). Gently stir to avoid or break clumps.\u00a0<strong>Immediately transfer into the tank via a pumping over with aeration<\/strong>\u00a0(or homogenize tank volume).<\/li>\n<li><strong>With prior rehydration:<\/strong>\u00a0Pour the yeast on the surface of\u00a0<strong>10 times their weight of tap water at room temperature.<\/strong>\u00a0Gently stir to avoid or break clumps.\u00a0<strong>Wait for 20 minutes and transfer into the tank via a pumping over with aeration.<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_packaging-&amp;-guarantee\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-packaging-&amp;-guarantee\">\n<h4>Packaging<\/h4>\n<p>Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg)<br \/>\nCarton of 1 vacuum-packed box of 10 Kg (Full box net weight: 10 kg).<\/p>\n<h4>Guarantee<\/h4>\n<p>The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20\u00b0C (during 3 years) and 10\u00b0C 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.<\/p>\n<p><em>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.<\/em><\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-2120987735\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2120987735 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p>&nbsp;<\/p>\n<p><i>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.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For intensely fruity white and ros\u00e9 wines<\/p>\n","protected":false},"featured_media":28144,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[98,96,97],"product_tag":[615,614],"class_list":{"0":"post-28129","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-safoeno","7":"product_cat-wine-making","8":"product_cat-active-dry-yeast-wine","9":"product_tag-hd-a54","10":"product_tag-hda54","11":"pa_max-alcohol-91","12":"pa_roundness-medium","13":"pa_structure-medium","14":"pa_wine-color-rose","15":"pa_wine-color-white","17":"first","18":"instock","19":"shipping-taxable","20":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafOeno HD A54 - wine yeast for whites &amp; ros\u00e9s - Fermentis<\/title>\n<meta name=\"description\" content=\"SafOeno HD A54 wine yeast is ideal to make intensely floral and fruity white and ros\u00e9 wines. 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