{"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":"2026-06-02T15:15:33","modified_gmt":"2026-06-02T13:15:33","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-1438682526\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1438682526 {\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-1036555356\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1036555356 {\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_326243459\">\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_326243459 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<\/div><\/div><\/div>\n\t<div id=\"gap-1889608771\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1889608771 {\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 \/>Carton of 1 vacuum-packed box of 10 Kg (Full box net weight: 10 kg).<\/p>\n<h4>Storage and compliance<\/h4>\n<p>The product must be stored and transported in dry conditions and protected from direct sunlight. For less than 6 months, the product can be stored\/transported at ambient temperature below 25\u00b0C (77\u00b0F) without affecting its performances. Peaks up to 40\u00b0C (104\u00b0F) are allowed for a limited period of time (less than 5 days). Fermentis\u00ae recommends a long-term storage at a controlled temperature (below 15\u00b0C\/59\u00b0F), once the product arrives to the final destination. Fermentis\u00ae guarantees the product complies with OIV specifications until its Best Before End Date in the storage conditions mentioned above. The product is also authorized as per TTB.<\/p>\n<p>Each Fermentis\u00ae yeast is developed under a specific production process and benefits from the know-how of the Lesaffre group. This guarantees the highest microbiological purity and maximum fermentation activity.<\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-716924477\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-716924477 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\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":["post-28129","product","type-product","status-publish","has-post-thumbnail","product_cat-safoeno","product_cat-wine-making","product_cat-active-dry-yeast-wine","product_tag-hd-a54","product_tag-hda54","pa_max-alcohol-91","pa_roundness-medium","pa_structure-medium","pa_wine-color-rose","pa_wine-color-white","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.8 (Yoast SEO v27.8) - 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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