{"id":43199,"date":"2020-03-17T15:44:00","date_gmt":"2020-03-17T14:44:00","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/qanda\/"},"modified":"2026-04-18T00:56:21","modified_gmt":"2026-04-17T22:56:21","slug":"qanda","status":"publish","type":"page","link":"https:\/\/fermentis.com\/es\/knowledge-center\/qanda\/","title":{"rendered":"PREGUNTAS Y RESPUESTAS"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_187740523\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1940\" height=\"758\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/fermentis-corporate-bg.jpg\" class=\"bg attachment- size-\" alt=\"\" \/>\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\t\t<\/div>\n\n\t\t\n<style>\n#section_187740523 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  min-height: 400px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_905349301\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-202749262\">\n\n\t<div id=\"col-1496752448\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1496752448 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1944258195\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row row-small row-box-shadow-1 row-box-shadow-4-hover\"  id=\"row-1294228278\">\n\n\t<div id=\"col-2086027520\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t\t<div class=\"icon-box featured-box icon-box-top text-left\"  >\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n<h1 style=\"text-align: center\">FAQ<\/h1>\n<h1 class=\"lead thin-font\" style=\"text-align: center\">Find answers, ask questions<\/h1>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1294228278 > .col > .col-inner {\n  padding: 30px 30px 30px 30px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1944258195 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1568157058\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1568157058 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_905349301 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_188666266\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1013244290\">\n\n\t<div id=\"col-1615702114\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3 class=\"accordion_title\">Distribuci\u00f3n de las levaduras Fermentis (per\u00edmetro mundial)<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-827296081\" class=\"accordion-item\">\n\t\t<a id=\"accordion-827296081-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfd\u00f3nde-puedo-encontrar\/comprar-su-levadura?\" aria-expanded=\"false\" aria-controls=\"accordion-827296081-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfD\u00f3nde puedo encontrar\/comprar su levadura?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-827296081-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-827296081-label\">\n\t\t\t\n<p>Fermentis yeast is available worldwide through a wide network of distributors. You can find them all here: <a href=\"https:\/\/fermentis.com\/en\/distributor-list\/\">https:\/\/fermentis.com\/en\/distributor-list\/<\/a><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-772314112\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-772314112 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Almacenamiento<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2905010746\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2905010746-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfpuedo-reutilizar-un-sobre-de-500-g-una-vez-abierto?\" aria-expanded=\"false\" aria-controls=\"accordion-2905010746-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfPuedo reutilizar un sobre de 500 g una vez abierto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2905010746-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2905010746-label\">\n\t\t\t\n<p>For the 500g sachets, we don\u2019t recommend to re-use open sachet. However, for a sachet where the air has been flushed and firmly closed, we have experienced that the sachet can be stored for one week in a refrigeration temperatures and still be fine for use. Be aware that after storage, the yeast sachet need to be kept at ambient temperature until the yeast comes back at ambient temperature.This process works only one time. \u00a0Indeed, when you take the sachet out of the fridge and come back to ambient temperature, you will have some humidity formed by the change that you won\u2019t be able to remove. Humidity is the second enemy of active dry yeast, after the air.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-801694567\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-801694567 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Rehidrataci\u00f3n de la levadura<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1266267940\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1266267940-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfcu\u00e1les-son-las-ventajas\/desventajas-de-la-rehidrataci\u00f3n-con-agua-frente-a-la-rehidrataci\u00f3n-con-mosto?\" aria-expanded=\"false\" aria-controls=\"accordion-1266267940-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfCu\u00e1les son las ventajas\/desventajas de la rehidrataci\u00f3n con agua frente a la rehidrataci\u00f3n con mosto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1266267940-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1266267940-label\">\n\t\t\t\n<p>The main thing you need to know about the rehydration of the yeast, is that it should be done in a sterile medium. Either way, the water or wort need to be sterile.\u00a0 If you chose water, you boil and then you decrease the temperature of the water to avoid killing the yeast. That\u2019s the main disadvantage. The advantage is that in the sterile water the yeast won\u2019t start to growth (no sugar), you can conserve it in sterile conditions \/ t\u00b0 condition longer than into the wort, because CO2 will start to be formed.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3934939529\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3934939529-label\" class=\"accordion-title plain\" aria-expanded=\"false\" aria-controls=\"accordion-3934939529-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>He le\u00eddo que la rehidrataci\u00f3n en mosto en lugar de en agua puede disminuir la viabilidad: \u00bfes cierto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3934939529-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3934939529-label\">\n\t\t\t\n<p>No, that\u2019s not true.\u00a0 There is the potential for a slight loss in viability (approximately 3-6%) but that will not impact the fermentation at all.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-978678207\" class=\"accordion-item\">\n\t\t<a id=\"accordion-978678207-label\" class=\"accordion-title plain\" href=\"#accordion-item-veo-que-la-temperatura-de-rehidrataci\u00f3n-recomendada-para-la-levadura-de-cerveza-es-de-25~29\u00b0c.-mi-temperatura-de-fermentaci\u00f3n-para-la-cerveza-ale-es-de-18-\u00b0c.-esto-no-&quot;aturdir\u00e1&quot;-a-la-levadura?\" aria-expanded=\"false\" aria-controls=\"accordion-978678207-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Veo que la temperatura de rehidrataci\u00f3n recomendada para la levadura de cerveza es de 25~29\u00b0C. Mi temperatura de fermentaci\u00f3n para la cerveza ale es de 18 \u00b0C. Esto no &quot;aturdir\u00e1&quot; a la levadura?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-978678207-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-978678207-label\">\n\t\t\t\n<p>The recommended rehydrate temperature is an optimal temperature.Outside this optimal range (as long as the temperature is above 10\u00b0C), you will not stun the yeast but you could get a longer lag phase at the beginning of the fermentation.Of course, this point is depending of the others factors influencing the fermentation (quality of the wort, fermentation temperature, starting gravity, etc\u2026).<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3459153086\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3459153086-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfqu\u00e9-cantidad-de-agua-nos-recomiendan-para-empezar-la-rehidrataci\u00f3n?\" aria-expanded=\"false\" aria-controls=\"accordion-3459153086-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfQu\u00e9 cantidad de agua nos recomiendan para empezar la rehidrataci\u00f3n?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3459153086-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3459153086-label\">\n\t\t\t\n<p>The optimal ratio is for our yeast is 1\/10. The yeast is not very sensitive to the ratio of yeast to water. If you go over the ratio of 1\/10 you could have technical issues, due to the higher viscosity<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3972241935\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3972241935-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfpuede-aclarar-si-es-correcto-que-no-se-necesita-oxigenaci\u00f3n-o-no-para-sus-levaduras-secas?-\u00bfy-habr\u00eda-alguna-diferencia-entre-las-lagers-y-las-ales-en-esto?\" aria-expanded=\"false\" aria-controls=\"accordion-3972241935-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfPuede aclarar si es correcto que no se necesita oxigenaci\u00f3n o no para sus levaduras secas? \u00bfY habr\u00eda alguna diferencia entre las lagers y las ales en esto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3972241935-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3972241935-label\">\n\t\t\t\n<p>We don\u2019t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried with a specific know-how of the Lesaffre Group, in order to maximize the Ergosterols content of the cells. This allows the yeast to grow\/multiply and ferment well.However, you could aerate the wort in particular cases, for example if you recycle the yeast. There is no difference (for the O2) between Ale and Lager.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3429004870\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3429004870-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfrecomienda-utilizar-un-agente-rehidratante?\" aria-expanded=\"false\" aria-controls=\"accordion-3429004870-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfRecomienda utilizar un agente rehidratante?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3429004870-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3429004870-label\">\n\t\t\t\n<p>We actually do not recommend any rehydrating agent. Even though it will not harm the yeasts, we don\u2019t see any positive effect with our range. In fact, we believe that if there is an effect, it is related to the nutrients added in fermentation. So, adjusting the nutrition in the fermentation is more than enough.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1287290849\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1287290849 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Tasa de lanzamiento<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2366811622\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2366811622-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfcu\u00e1l-es-la-mejor-velocidad-de-fermentaci\u00f3n-para-mis-cervezas-ale?\" aria-expanded=\"false\" aria-controls=\"accordion-2366811622-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfCu\u00e1l es la mejor velocidad de fermentaci\u00f3n para mis cervezas Ale?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2366811622-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2366811622-label\">\n\t\t\t\n<p>The recommended pitching rate for our Lager strains in a first use of active dry yeast is from 80 to 120 g\/hl, corresponding to 7 to 11 million cells\/ml and for Ale from 50 to 80 g\/hl corresponding to 3 to 5 million cells\/ml.It is linked to the fact that our standard dosage in our packaging is around 10\u00d710^9 cells\/gr. On packaging, we are not mentioning the standard results but the absolute minimum guarantee so 6\u00d710^9 viable cells\/gr.It is a general guideline that doesn\u2019t take into consideration the different phenotypes of the yeasts. Different yeasts have different kinetics (<a href=\"https:\/\/en.calameo.com\/read\/006283727c66d91d6d47c\" target=\"_blank\" rel=\"noopener noreferrer\">see more in our Tips&amp;Tricks<\/a>)<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3909066515\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3909066515-label\" class=\"accordion-title plain\" href=\"#accordion-item-si-pongo-m\u00e1s-levadura-que-los-80-g\/hl-recomendados,-quiz\u00e1s-150-g\/hl,-\u00bfhay-alg\u00fan-inconveniente,-alg\u00fan-impacto-negativo-en-la-cerveza-final?\" aria-expanded=\"false\" aria-controls=\"accordion-3909066515-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Si pongo m\u00e1s levadura que los 80 g\/hl recomendados, quiz\u00e1s 150 g\/hl, \u00bfhay alg\u00fan inconveniente, alg\u00fan impacto negativo en la cerveza final?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3909066515-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3909066515-label\">\n\t\t\t\n<p>In a first use of active dry yeast, by increasing the pitching rate, you will reduce the fermentation time and the risk of autolysis.For example, if you double the quantity of pitched yeast, you will gain one multiplication cycle, so a shorter fermentation time. The pitching rate could modify the flavor profile but it\u2019s very hard to define a general rule: it depends of the strain but also of the raw materials used.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-863810512\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-863810512 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Propagaci\u00f3n de la levadura<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-252301248\" class=\"accordion-item\">\n\t\t<a id=\"accordion-252301248-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfaumenta-el-exceso-de-aireaci\u00f3n-la-probabilidad-de-formaci\u00f3n-de-diacetilo?\" aria-expanded=\"false\" aria-controls=\"accordion-252301248-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfAumenta el exceso de aireaci\u00f3n la probabilidad de formaci\u00f3n de diacetilo?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-252301248-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-252301248-label\">\n\t\t\t\n<p>We know that after 18 hours of fermentation, adding oxygen increases the diacetyl and aldehyde levels.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-208235560\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-208235560 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Calidad y trazabilidad<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-3312730100\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3312730100-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bflas-levaduras-fermentis-no-contienen-gluten?\" aria-expanded=\"false\" aria-controls=\"accordion-3312730100-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfLas levaduras Fermentis no contienen gluten?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3312730100-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3312730100-label\">\n\t\t\t\n<p>We do not dose any Gluten in our products because in our factories the raw materials of our yeasts are Gluten Free.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3479911427\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3479911427-label\" class=\"accordion-title plain\" href=\"#accordion-item-omg\" aria-expanded=\"false\" aria-controls=\"accordion-3479911427-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>OMG<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3479911427-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3479911427-label\">\n\t\t\t\n<p>The yeast strains produced by the LESAFFRE company for the production of Fermentis active dry yeasts do not contain any Genetically Modified Organisms (GMO), as defined by 2001\/18\/CE European directive dated 12 March 2001 (which stand in for the 90\/220\/CEE European Law).As a consequence, we guarantee that Fermentis active dry yeasts are not subject to any further conditions of labeling regarding the directives 1829\/2003 and 1830\/2003.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-2189325948\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2189325948-label\" class=\"accordion-title plain\" href=\"#accordion-item-observo-que-el-e491-se-utiliza-como-emulsionante-en-sus-levaduras-secas-de-cerveza.-\u00bfes-dicho-e491-de-origen-vegetal-o-animal?\" aria-expanded=\"false\" aria-controls=\"accordion-2189325948-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Observo que el E491 se utiliza como emulsionante en sus levaduras secas de cerveza. \u00bfEs dicho E491 de origen vegetal o animal?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2189325948-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2189325948-label\">\n\t\t\t\n<p>The Sorbitan Monostearate (SMS = E491) is an emulsifier authorized for the dry yeast.The specifications of the SMS used by Fermentis are in conformity with the FAO \/ WHO requirements, the Food Chemicals Codex and the EEC. Fatty acids used for the SMS synthesis are from vegetable origin.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n<div class=\"accordion\">\n\t<div id=\"accordion-1457972480\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1457972480-label\" class=\"accordion-title plain\" href=\"#accordion-item-saccharomyces-cerevisiae-suele-mencionarse-para-la-cerveza-ale,-mientras-que-aqu\u00ed-se-utiliza-para-la-lager.-la-temperatura-de-fermentaci\u00f3n-es-superior-a-la-t\u00edpica-de-las-cervezas-rubias.\" aria-expanded=\"false\" aria-controls=\"accordion-1457972480-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Saccharomyces cerevisiae suele mencionarse para la cerveza ale, mientras que aqu\u00ed se utiliza para la lager. La temperatura de fermentaci\u00f3n es superior a la t\u00edpica de las cervezas rubias.<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1457972480-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1457972480-label\">\n\t\t\t\n<p>The yeast taxonomy (the way we classified yeast) have been modified following the advancement of the genetic sciences.Today, it is considered as lager yeast, saccharomyces yeasts being able to metabolize melibiose (which is a particular sugar) when Ale yeast are not able to.Lager yeasts are classified under <em>Saccharomyces pastorianus<\/em> and Ale yeasts under <em>Saccharomyces cerevisiae.<\/em><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3520831254\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3520831254-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfpodemos-utilizar-la-levadura-seca-activa-de-fermentis-para-la-producci\u00f3n-de-una-cerveza-ecol\u00f3gica,-aunque-no-est\u00e9-certificada-como-ecol\u00f3gica?\" aria-expanded=\"false\" aria-controls=\"accordion-3520831254-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfPodemos utilizar la levadura seca activa de Fermentis para la producci\u00f3n de una cerveza ecol\u00f3gica, aunque no est\u00e9 certificada como ecol\u00f3gica?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3520831254-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3520831254-label\">\n\t\t\t\n<p>The European legislation allows brewers to use non-organic yeast in organic beer production.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1764853987\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1764853987 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Proceso de refermentaci\u00f3n<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-3294168042\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3294168042-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfcu\u00e1l-es-la-cepa-m\u00e1s-adecuada-para-la-refermentaci\u00f3n?\" aria-expanded=\"false\" aria-controls=\"accordion-3294168042-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfCu\u00e1l es la cepa m\u00e1s adecuada para la refermentaci\u00f3n?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3294168042-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3294168042-label\">\n\t\t\t\n<p>For refermentation, try using our SafAle\u2122 F-2.The SafAle\u2122 F-2 will consume first the simple sugars (Glucose), then the Fructose. This strain respects the aromatic profile of your beer, and won\u2019t give any other flavor to your final product. Another advantage is that this yeast provides a nice haze (no flocs) and sticks to the bottom of the bottle.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1008243130\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1008243130 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Cuestiones generales<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-369727331\" class=\"accordion-item\">\n\t\t<a id=\"accordion-369727331-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfde-d\u00f3nde-procede-la-levadura?\" aria-expanded=\"false\" aria-controls=\"accordion-369727331-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfDe d\u00f3nde procede la levadura?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-369727331-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-369727331-label\">\n\t\t\t\n<p>Yeast occurs in the environment but, contrary to popular belief, not necessarily in vineyards. Scientific research has shown that microorganisms are carried by wind, humans, birds, and especially insects (wasps, bees and flies). Since no birds or insects are specific to a single plot of land or terroir, the idea that each yeast is land- or terroir-specific is not established even though recent researches showed a recurrence of few strains among hundreds identified on a same location. As a matter of fact, the yeasts strains responsible of the spontaneous fermentation (less than a dozen) are unpredictable.Yeast populations contain a wide range of strains, which are constantly migrating. For example, some yeast found in the Kemeu River vineyard in New Zealand are the same as European yeasts in\u2026 French oak barrels! Thanks to new genetic analysis tools, all yeast strains can now be accurately identified.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-732242945\" class=\"accordion-item\">\n\t\t<a id=\"accordion-732242945-label\" class=\"accordion-title plain\" href=\"#accordion-item-\u00bfd\u00f3nde-va-la-levadura-al-final-de-la-fermentaci\u00f3n-alcoh\u00f3lica?\" aria-expanded=\"false\" aria-controls=\"accordion-732242945-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>\u00bfD\u00f3nde va la levadura al final de la fermentaci\u00f3n alcoh\u00f3lica?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-732242945-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-732242945-label\">\n\t\t\t\n<p>Yeast dies at the end of alcoholic fermentation and settles to the bottom of barrels\/cuves.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_188666266 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1969207677\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-171657462\">\n\n\t<div id=\"col-2051718490\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<h2 style=\"text-align: center\"><span style=\"font-size: 180%;color: #ef7500\">Let&#8217;s talk<\/span><\/h2>\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<p style=\"text-align: center\"><strong>Didn&#8217;t find any answer to your question?<\/strong><\/p>\n<\/div>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-2051718490 > .col-inner {\n  padding: 0px 0px -10px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1389484833\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<a href=\"https:\/\/fermentis.com\/es\/contact\/\" class=\"button primary box-shadow-1 box-shadow-2-hover\" >\n\t<i class=\"icon-envelop\" aria-hidden=\"true\"><\/i>\t<span>Contacto<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1969207677 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":42672,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-43199","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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