{"id":28215,"date":"2020-04-02T00:00:00","date_gmt":"2020-04-01T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safoeno-stg-s101\/"},"modified":"2025-07-31T14:48:58","modified_gmt":"2025-07-31T12:48:58","slug":"safoeno-stg-s101","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safoeno-stg-s101\/","title":{"rendered":"Saf\u0152no\u2122 STG&nbsp;S101"},"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 PRIMEUR RED WINES AND ROS\u00c9<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p><strong>Saf\u0152no STG S101<\/strong> was selected in the Beaujolais region for its high ester production at low temperature.<\/p>\n<p><strong>Still wines. Dosage:<\/strong>\u00a020 g\/hl<br \/>\n<strong>Fermentation restart. Dosage:<\/strong>\u00a030 to 40 g\/hl<\/p>\n<p><strong>Ingredients:\u00a0<\/strong>yeast (<em>Saccharomyces cerevisiae*<\/em>), Emulsifier: E491 (sorbitan monostearate)<\/p>\n\t<div id=\"gap-35647964\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-35647964 {\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 STG S101 sensory features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<h4>For young red &amp; ros\u00e9 wines<\/h4>\n<p>Given its cryophilic characteristic, Saf\u0152no\u2122 STG S101 is an ideal strain for red, white or ros\u00e9 winemaking wines between 8-10\u00b0C. It is also recommended for musts on which a cold pre-fermentation maceration has been made.<\/p>\n<p>Saf\u0152no\u2122 STG S101 develops fruit (especially fermentative esters) &amp; flower aromas making it a strain of choice for primeurs processed from carbonic maceration or thermovinification, as well as ros\u00e9s. Wines have a fresh and light finish. Thanks to its origin Saf\u0152no\u2122 STG S101 is particularly convenient for Pinot Noir &amp; Gamay as well as all other light red varieties intended to produce wines with a rapid turnover (Young Tempranillo, Sangiovese, Cinsault, Pinotage, Grenache).<\/p>\n\t<div id=\"gap-1941924192\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1941924192 {\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 STG S101 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\u00a0Rapid fermentation starts<br \/>\n\u2192\u00a0Regular and constant fermentation from 8\u00b0C<br \/>\n\u2192\u00a0Medium nitrogen requirement : between 150 and 180 mg\/L of available nitrogen : need for a supply of 20g\/hl of Springferm\u00ae &amp; 20g\/hl of DAP at yeast inoculation. Followed if possible by an additional supply of 10g\/hl of Springferm\u00ae and 10g\/hl DAP between third and mid fermentation.<br \/>\n\u2192\u00a0Good alcohol tolerance<\/p>\n<\/div>\n<div id=\"tab_metabolics\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-metabolics\">\n<p>\u2192\u00a0Sugar\/Alcohol yield : 16.5 g\/L for 1% vol.\/vol<br \/>\n\u2192\u00a0Low production of volatile acidity (less than 0.18g\/L)<br \/>\n\u2192\u00a0Very low production of SO<sub>2<\/sub><br \/>\n\u2192\u00a0Low production of superior alcohols<br \/>\n\u2192\u00a0Excellent autolysis capacity, helping malolactic fermentation<br \/>\n\u2192\u00a0High ester production<\/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 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 ros\u00e9s). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (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).<\/p>\n<p>Carton of 1 vacuum-packed box of 10 Kg (Full box net weight: 10 kg).<\/p>\n<p>&nbsp;<\/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-1826467475\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1826467475 {\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 primeur red wines and ros\u00e9s<\/p>\n","protected":false},"featured_media":28216,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[98,96,97],"product_tag":[714,715,712,713],"class_list":{"0":"post-28215","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-s-101","10":"product_tag-s101","11":"product_tag-stg-s101","12":"product_tag-stgs101","13":"pa_fermentation-temperature-74","14":"pa_fermentation-temperature-100","15":"pa_flavor-profile-amylic","16":"pa_flavor-profile-fruity","17":"pa_kinetics-slow","18":"pa_max-alcohol-190","19":"pa_nutrients-need-medium","20":"pa_roundness-medium-low","21":"pa_structure-low","22":"pa_wine-color-red","23":"pa_wine-color-rose","24":"pa_wine-color-white","26":"first","27":"instock","28":"shipping-taxable","29":"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 STG S101 - Wine yeast for reds and ros\u00e9s - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentis SafOeno STG S101 wine yeast is ideal to produce fruity red and ros\u00e9 wines, but it can also suit other wine styles. 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