{"id":28224,"date":"2020-04-06T00:00:00","date_gmt":"2020-04-05T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safoeno-vr-44\/"},"modified":"2025-08-22T15:51:48","modified_gmt":"2025-08-22T13:51:48","slug":"safoeno-vr-44","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safoeno-vr-44\/","title":{"rendered":"Saf\u0152no\u2122 VR&nbsp;44"},"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 SECURED FERMENTATIONS AND SPARKLING WINES<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p><strong>Saf\u0152no\u2122 VR 44<\/strong> was selected for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Fermentis\u00ae selection).<\/p>\n<p><strong>Still White &amp; Red wines. Dosage:<\/strong>\u00a010 to 20 g\/hl<br \/>\n<strong>Fermentation restart. Dosage:\u00a0<\/strong>30 to 40 g\/hl<br \/>\n<strong>Prise de mousse. Dosage:\u00a0<\/strong>15 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-1199719255\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1199719255 {\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 VR 44 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-usage\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_usage\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_usage\"><span>Usage<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_recommendations\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-recommendations\">\n<p>Saf\u0152no\u2122 VR 44 is convenient for all types of applications even in difficult wine making conditions.<\/p>\n<h4>Red wines<\/h4>\n<p>Given its fermentations characteristics, Saf\u0152no\u2122 VR 44 allows the production of prestigious red wines fine, neat and with terroir characters (Cabernet Sauvignon, Merlot, Carmen\u00e8re, Barbera, Sangiovese, Teroldego\u2026).<\/p>\n\t<div id=\"gap-9618764\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-9618764 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>Prise de mousse<\/h4>\n<p>Particularly adapted to secondary fermentation (in bottle under the classic method or in tank), Saf\u0152no\u2122 VR 44 gives excellent results on all types of sparkling wines.<\/p>\n\t<div id=\"gap-1480354282\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1480354282 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>White wines<\/h4>\n<p>Ideal for fermentations under controlled temperatures (on Chardonnay, S\u00e9millon, Trebbiano, Malvasia, Pinot Grigio\u2026).<\/p>\n<\/div>\n<div id=\"tab_usage\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-usage\">\n<h4>Usage<\/h4>\n<ul>\n<li>Gently pour the desired quantity of yeast in 10 times its weight of tap water at 30-35\u00b0C in a wide vessel. Pay attention to cover all the water surface area by creating a thin layer of yeast.<\/li>\n<li>Leave to rest for 20 minutes.<\/li>\n<li>Gently stir to complete yeast rehydration while avoiding the formation of lumps prior acclimatization.<\/li>\n<li>Double progressively the volume of the yeast suspension by adding must from the tank while stirring the mix so that the temperature of the yeast starter decreases and yeast activation starts.<\/li>\n<li>Leave to rest for 10 minutes.<\/li>\n<li>Homogenize and incorporate the yeast starter in the fermentation tank during a pumping over with aeration.<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1556017458\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1556017458 {\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 VR 44 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 character strain, enabling a good settlement and a fast fermentation start<br \/>\n\u2192\u00a0Regular and complete fermentation of sugars<br \/>\n\u2192\u00a0Fermentation temperature: 10\u00b0C to 40\u00b0C<br \/>\n\u2192\u00a0Alcohol tolerance: 16% vol.\/vol.<br \/>\n\u2192\u00a0Low nitrogen requirements<\/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 acetaldehyde (&lt;30mg\/L) and SO2<br \/>\n\u2192\u00a0Low production of foam<\/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).<\/p>\n<p>Carton 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-1331098183\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1331098183 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Note that you could find a different yeast classification for this product on our sachets and on older versions of our communication tools. <\/em><br \/>\n<em>Indeed, this product was previously classified as Saccharomyces bayanus, but as the taxonomic classification of yeasts is a highly evolutive concept, the most recent edition of \u2018The Yeast, a taxonomic study\u2019 made us revise our classification to be aligned with the scientific community. <\/em><br \/>\n<em>For sustainable reasons, we made the choice to use our remaining stock of printed sachets before we re-print new ones.<\/em><br \/>\n<em>In the meantime, don\u2019t worry if you have already fermented your beverage with this yeast strain, yeast taxonomy classification has no impact on the product characteristics.<\/em><\/p>\n\t<div id=\"gap-188261055\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-188261055 {\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 secured fermentations and sparkling wines<\/p>\n","protected":false},"featured_media":28225,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[98,96,97],"product_tag":[695,696],"class_list":{"0":"post-28224","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-vr-44","10":"product_tag-vr44","11":"pa_fermentation-temperature-130","12":"pa_fermentation-temperature-100","13":"pa_flavor-profile-fruity","14":"pa_flavor-profile-terpenes","15":"pa_kinetics-fast","16":"pa_max-alcohol-102","17":"pa_nutrients-need-very-low","18":"pa_red-fruity-profile-ripe-fruit","19":"pa_roundness-high","20":"pa_structure-low","21":"pa_wine-color-red","22":"pa_wine-color-rose","23":"pa_wine-color-sparkling","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 VR 44 - Wine yeast for secured fermentation - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentis SafOeno VR 44 wine yeast is ideal to produce reds, ros\u00e9s, whites &amp; sparklings in extreme wine making conditions. 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