SafCider™ TF-6

Para potenciar el perfil afrutado en las sidras

Ensures a very good assimilation of fructose and excellent for high gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)

Descripción general de SafCider™ TF-6

Factor
killer

Apta para
sidras secas

Cinética

Acidez total

Total
ésteres

Perfil sensorial de SafCider™ TF-6

Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

Sweet and round mouthfeel strengthening candy like sensation.

Please note that those observations are based on French cider recipe trials.

Características técnicas de SafCider™ TF-6

Dosage/Temperature

– 20 to 40 g/hl for first fermentation

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Usage

For sweet ciders from fresh apple juices.

Rehydration procedure:

① Direct inoculation:

Pour the yeast on the surface at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).
Gently stir to avoid or break clumps.
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

② With prior rehydration:

Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

Cinética lenta a regular

Amplio espectro de temperaturas de fermentación: 10-30 °C (50-86 °F), idealmente 15-25 °C (59-77 °F)

Altos requerimientos de nitrógeno: relación NFA**(mg/l)/azúcar(g/l) >0,9

Asimilación media de la fructosa

Nivel inicial máximo de SO2 recomendado: 50 mg/l. Producción muy baja de acetaldehído y SO2.

Alto consumo de ácido málico (hasta 1,4 g/l

Producción media de 2-feniletanol y muy alta de acetato de isoamilo (caramelo, banana).

Levaduras viables > 1,0 * 10¹⁰UFC/g

Pureza: > 99,9%
- Bacterias lácticas: < 1 UFC/10⁷ células de levadura
- Bacterias acéticas: < 1 UFC/10⁷ células de levadura
- Pediococcus: < 1 UFC/10⁷ células de levadura
- Bacterias totales: < 5 UFC/10⁷ células de levadura
- Levadura "salvajes"*: < 1 UFC/10⁷ células de levadura
- Microorganismos patógenos: de conformidad con la normativa

*EBC Analytica 4.2.6 – ASBC Control Microbiológico-5D

Storage

The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (68°F) (during 3 years) and 10°C (50°F) for an extended storage (4 years).

Shelf life

48 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

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.