{"id":28239,"date":"2020-04-07T00:00:00","date_gmt":"2020-04-06T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safoeno-uclm-s325\/"},"modified":"2025-08-22T16:05:06","modified_gmt":"2025-08-22T14:05:06","slug":"safoeno-uclm-s325","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safoeno-uclm-s325\/","title":{"rendered":"Saf\u0152no\u2122 UCLM&nbsp;S325"},"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 OPTIMAL VARIETAL EXPRESSION AND SWEET WINES<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p><strong>Saf\u0152no\u2122 UCLM S325<\/strong> was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character.<\/p>\n<p><strong>Still wines. Dosage:<\/strong>\u00a020 g\/hl<br \/>\n<strong>In case of musts with a high potential degree. Dosage:<\/strong> 20g\/hl + 20g\/hl of Saf\u0152no\u2122 BC S103 at mid fermentation (with a preliminary acclimatization).<\/p>\n<p><strong>Ingredients:<\/strong> yeast (<em>Saccharomyces cerevisiae*<\/em>), Emulsifier E491 (sorbitan monostearate).<\/p>\n\t<div id=\"gap-336973347\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-336973347 {\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 UCLM 325 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<h4>For white wines with low structures<\/h4>\n<p>With its high glycerol production this strain brings structure to light and low aromatic varieties (Airen, Trebbiano, Chardonnay).<\/p>\n\t<div id=\"gap-46932883\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-46932883 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>For aromatic cultivars<\/h4>\n<p>Its \u00df-glycosidase activity enables the release of terpenic type varietal aromas (Malvasia, Muscat, Alvarinho, Loureiro, Riesling, Viognier, Gew\u00fcrztraminer, Pinot Gris) but Saf\u0152no\u2122 UCLM S325 also gives very good results on very aromatic cultivars such as Sauvignon Blanc or S\u00e9millon.<\/p>\n<p>Above 13% vol.\/vol., Saf\u0152no\u2122 UCLM S325 metabolism may be disturbed. It is thus very well adapted for the production of sweet wines. For wine making above that degree, adequate nutrition and\/or associating Saf\u0152no\u2122 UCLM 325 with Saf\u0152no\u2122 BC S103 may be beneficial to keep the aromatic potential of the variety while achieving a correct fermentation.<\/p>\n<\/div>\n<div id=\"tab_usage\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-usage\">\n<h4>Use<\/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<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 UCLM 325 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 start<br \/>\n\u2192\u00a0Good fermentation strength on clarified musts<br \/>\n\u2192\u00a0Alcohol tolerance: Not recommended above 13% vol.\/vol. without adequate nutrition<br \/>\n\u2192\u00a0Strong nitrogen requirement: In a must whose available nitrogen is between 150 &amp; 180 mg\/L, this strain requires at least 2 nitrogen supplies (20 g\/hl DAP + 20 g\/hl Springferm\u2122 at yeast inoculation and 20g\/hl DAP or Springferm\u2122 between third and mid fermentation)<br \/>\n\u2192 Fermentation temperature: 12 to 35\u00b0C.<\/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, SO<sub>2<\/sub> and acetaldehyde (less than 24 mg\/L)<br \/>\n\u2192\u00a0High glycerol production: 10 g\/L<br \/>\n\u2192 \u00df-glycosidase activity increasing the aromatic potential of terpenic varieties.<\/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).<\/p>\n<p>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-730194613\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-730194613 {\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 optimal varietal expression and sweet wines<\/p>\n","protected":false},"featured_media":31157,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[98,96,97],"product_tag":[692,689,690,691],"class_list":{"0":"post-28239","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-uclm","10":"product_tag-uclm-s325","11":"product_tag-uclms325","12":"product_tag-ucml-s-325","13":"pa_fermentation-temperature-74","14":"pa_fermentation-temperature-100","15":"pa_flavor-profile-amylic","16":"pa_flavor-profile-fruity","17":"pa_flavor-profile-terpenes","18":"pa_kinetics-slow","19":"pa_max-alcohol-190","20":"pa_nutrients-need-strong","21":"pa_roundness-medium","22":"pa_wine-color-white","24":"first","25":"instock","26":"shipping-taxable","27":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - 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