{"id":28307,"date":"2020-05-16T00:00:00","date_gmt":"2020-05-15T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safoeno-vr-44-bio\/"},"modified":"2025-09-19T15:45:32","modified_gmt":"2025-09-19T13:45:32","slug":"safoeno-vr-44-bio","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safoeno-vr-44-bio\/","title":{"rendered":"Saf\u0152no\u2122 VR&nbsp;44 BIO"},"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 ALL ORGANIC CERTIFIED WINES<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>This active dry yeast is the strain <strong>Saf\u0152no\u2122 VR 44<\/strong> certified organic by <strong>ECOCERT FR-BIO-01<\/strong> according to European regulations.<\/p>\n<p>In compliance with the Council Regulation (EC) No 834\/2007 on organic production and labelling of organic products and to its implementation through the Commission Regulation (EC) No 889\/2008 (and their amendments), the use of this yeast is complying with organic wine production rules defined by the Commission Implementing Regulation (EU) No 203\/2012 (and its amendments).<\/p>\n<p>Based on mutual recognition with EU regulation, <strong>Saf\u0152no\u2122 VR 44 BIO<\/strong> may be recognized as organic in the US as it meets NOP requirements per USDA guidelines.<\/p>\n<p><strong>Ingredients<\/strong>: Yeast (Saccharomyces cerevisiae)<\/p>\n<p><em>* According to \u00ab The Yeasts, A Taxonomic Study \u00bb 5th edition, C.P. Kurtzman, J.W. Fell and T. Boekhout, 2011.<\/em><\/p>\n\t<div id=\"gap-520624216\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-520624216 {\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 BIO 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><strong>Saf\u0152no\u2122 VR 44 BIO <\/strong>is convenient for all types of applications even in difficult wine making conditions. Resistant, robust and with low needs in nitrogen, this strain allows to decrease the use of inputs. It is the reason why it is particularly adapted to the production of organic wines.<\/p>\n<h4>Organic base wines and prise de mousse<\/h4>\n<p><strong>Saf\u0152no\u2122 VR 44 BIO<\/strong> expresses all features that are suitable for high quality organic base wines intended to produce organic sparkling wines through the classic method, i.e. crispness, freshness and frankness. It is also particularly adapted to secondary fermentation (in bottle under the classic method particularly or in tank).<\/p>\n\t<div id=\"gap-2055885397\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2055885397 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>Organic white wines<\/h4>\n<p>Ideal for fermentations under controlled temperatures (on Chardonnay, S\u00e9millon, Trebbiano, Malvasia, Pinot Grigio\u2026).<\/p>\n\t<div id=\"gap-844416878\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-844416878 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>Red wines<\/h4>\n<p>Given its fermentations characteristics, Saf\u0152no\u2122 VR 44 BIO allows the production of prestigious organic red wines fine, neat and with terroir characters (Cabernet Sauvignon, Merlot, Carmen\u00e8re, Barbera, Sangiovese, Teroldego&#8230;).<\/p>\n\t<div id=\"gap-790346074\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-790346074 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>Origin<\/h4>\n<p><strong>Saf\u0152no\u2122 VR 44<\/strong> was selected for its excellent fermentation characteristics and its suitability for sparkling wine making conditions (Fermentis\u00ae selection).<\/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-1418388847\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1418388847 {\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 BIO 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-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\u00a0Medium-fast fermentation start and medium-fast fermentation kinetics<br \/>\n\u2192\u00a0Recommended maximum alcohol: up to 16% vol.\/vol.<br \/>\n\u2192\u00a0Recommended temperature range: 10-30 \u00b0C (50-86\u00b0F)<br \/>\n\u2192\u00a0Very good fructose assimilation<br \/>\n\u2192\u00a0Very low nitrogen requirements: Ratio YAN (mg\/L) \/ Sugars (g\/L): from 0.7<\/p>\n<\/div>\n<div id=\"tab_metabolics\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-metabolics\">\n<p>\u2192\u00a0Killer phenotype, very good settlement strength<br \/>\n\u2192\u00a0Very high acidity maintenance<br \/>\n\u2192\u00a0Medium production of volatile acidity<br \/>\n\u2192\u00a0Very low production of H<sub>2<\/sub>S, medium production of SO<sub>2<\/sub> and medium-high combination<br \/>\n\u2192\u00a0Medium high production of higher alcohols and acetate esters, very high production of ethyl esters<\/p>\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<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 10\u00b0C (during 2 years).<br \/>\nFermentis\u00ae guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above. All our products are also fully authorized per TTB 27 CFR 24.246 prior to and during fermentation.<\/p>\n<p><em>This Fermentis\u00ae yeast is developed under a <strong>specific organic production scheme<\/strong> and benefits from the <strong>know-how of the Lesaffre group<\/strong>, 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-1655101384\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1655101384 {\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-1312961511\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1312961511 {\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 all organic certified wines<\/p>\n","protected":false},"featured_media":29264,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[98,96,97],"product_tag":[635,634,633],"class_list":{"0":"post-28307","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-bio","10":"product_tag-vr44-bio","11":"product_tag-vr44bio","12":"pa_fermentation-temperature-130","13":"pa_fermentation-temperature-100","14":"pa_flavor-profile-fruity","15":"pa_flavor-profile-terpenes","16":"pa_kinetics-fast","17":"pa_max-alcohol-102","18":"pa_nutrients-need-very-low","19":"pa_red-fruity-profile-ripe-fruit","20":"pa_roundness-high","21":"pa_structure-low","22":"pa_wine-color-red","23":"pa_wine-color-rose","24":"pa_wine-color-sparkling","25":"pa_wine-color-white","27":"first","28":"instock","29":"shipping-taxable","30":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafOeno VR 44 BIO - Organic wine yeast - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentis SafOeno VR 44 BIO wine yeast is ideal to produce red, ros\u00e9, white &amp; sparkling wines, even in extreme conditions. 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