{"id":42052,"date":"2020-04-07T00:00:00","date_gmt":"2020-04-06T22:00:00","guid":{"rendered":"https:\/\/fermentis.com\/product\/safoeno-uclm-s325\/"},"modified":"2026-04-08T07:11:01","modified_gmt":"2026-04-08T05:11:01","slug":"safoeno-uclm-s325","status":"publish","type":"product","link":"https:\/\/fermentis.com\/es\/producto\/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%;\">PARA OPTIMIZAR LA EXPRESI\u00d3N VARIETAL Y ELABORAR VINOS DULCES<\/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-860210733\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-860210733 {\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%;\">Caracter\u00edsticas sensoriales de Saf\u0152no\u2122 UCLM 325 <\/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-recomendaciones\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_recomendaciones\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_recomendaciones\"><span>Recomendaciones<\/span><\/a><\/li>\n<li id=\"tab-modo-de-empleo\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_modo-de-empleo\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_modo-de-empleo\"><span>Modo de empleo<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_recomendaciones\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-recomendaciones\">\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-818088582\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-818088582 {\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_modo-de-empleo\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-modo-de-empleo\">\n<br data-source=\"\n\"><\/p>\n<h4>Modo de empleo<\/h4>\n<p><br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>En un recipiente ancho, verter suavemente la cantidad deseada de levadura sobre 10 veces su propio peso de agua de grifo a 30-35 \u00b0C. Aseg\u00farese de cubrir toda la superficie del agua creando una fina capa de levadura.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Dejar reposar 20 minutos.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Antes de la aclimataci\u00f3n, mezclar suavemente para evitar la formaci\u00f3n de grumos y completar la rehidrataci\u00f3n de la levadura.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Duplicar progresivamente el volumen de la suspensi\u00f3n de levaduras a\u00f1adiendo mosto del tanque, mientras se agita la mezcla para que la temperatura del in\u00f3culo disminuya y comience la activaci\u00f3n de la levadura.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Dejar reposar durante 10 minutos.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Homogeneizar e incorporar el in\u00f3culo de levadura en el tanque de fermentaci\u00f3n durante un remontaje con aireaci\u00f3n.<\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><br \/>\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%;\">Caracter\u00edsticas t\u00e9cnicas de la Saf\u0152no\u2122 UCLM 325 <\/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-fermentaci\u00f3n\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_fermentaci\u00f3n\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_fermentaci\u00f3n\"><span>Fermentaci\u00f3n<\/span><\/a><\/li>\n<li id=\"tab-caracter\u00edsticas-metab\u00f3licas\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_caracter\u00edsticas-metab\u00f3licas\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_caracter\u00edsticas-metab\u00f3licas\"><span>Caracter\u00edsticas metab\u00f3licas<\/span><\/a><\/li>\n<li id=\"tab-f\u00e1cil-de-usar\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_f\u00e1cil-de-usar\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_f\u00e1cil-de-usar\"><span>F\u00e1cil de usar<\/span><\/a><\/li>\n<li id=\"tab-presentaci\u00f3n-y-garant\u00eda\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_presentaci\u00f3n-y-garant\u00eda\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_presentaci\u00f3n-y-garant\u00eda\"><span>Presentaci\u00f3n y garant\u00eda<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_fermentaci\u00f3n\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-fermentaci\u00f3n\">\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_caracter\u00edsticas-metab\u00f3licas\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-caracter\u00edsticas-metab\u00f3licas\">\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_f\u00e1cil-de-usar\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-f\u00e1cil-de-usar\">\n<br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>El know-how de Lesaffre y la mejora continua de los procesos de producci\u00f3n generan una <strong>calidad excepcional de levaduras secas capaces de resistir diferentes condiciones de preparaci\u00f3n del in\u00f3culo, incluidas la aclimataci\u00f3n, rehidrataci\u00f3n en fr\u00edo o inoculaci\u00f3n sin rehidrataci\u00f3n previa, sin afectar su viabilidad, cin\u00e9tica y\/o perfil anal\u00edtico.<\/strong> Los productores de vino pueden elegir las condiciones de uso que mejor se adapte a sus necesidades, es decir:<br data-source=\"\n\">\n<ul><br data-source=\"\n\"> \t<\/p>\n<li><strong>Inoculaci\u00f3n directa<\/strong>: verter la levadura sobre la superficie de <strong>al menos 10 veces su propio peso de mosto<\/strong> (en vinos blancos y rosados es posible espolvorear la levadura directamente en el tanque de fermentaci\u00f3n o durante el llenado, despu\u00e9s de la sedimentaci\u00f3n). Mezclar suavemente para evitar o romper la formaci\u00f3n de grumos. <strong>Transferir inmediatamente al tanque de fermentaci\u00f3n utilizando remontajes con aireaci\u00f3n<\/strong> u homogeneizar todo el volumen.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li><strong>Con rehidrataci\u00f3n previa:<\/strong> verter suavemente la cantidad deseada de levadura en un volumen de agua de grifo equivalente a <strong>10 veces el peso de la propia levadura, a temperatura ambiente. <\/strong> Mezclar suavemente para evitar o romper la formaci\u00f3n de grumos. <strong>Dejar reposar 20 minutos y transferir al tanque de fermentaci\u00f3n utilizando remontajes con aireaci\u00f3n.<\/strong><\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><br \/>\n<\/div>\n<div id=\"tab_presentaci\u00f3n-y-garant\u00eda\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-presentaci\u00f3n-y-garant\u00eda\">\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-828032856\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-828032856 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><i>Los datos contenidos en esta ficha t\u00e9cnica son la transcripci\u00f3n exacta de nuestro conocimiento del producto en la fecha mencionada. Son propiedad exclusiva de Fermentis-Divisi\u00f3n de S.I.Lesaffre. Es responsabilidad del usuario asegurarse de que este producto cumple con la legislaci\u00f3n vigente.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Para optimizar la expresi\u00f3n varietal y elaborar vinos dulces<\/p>\n","protected":false},"featured_media":42044,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[1374,1372,1373],"product_tag":[2299,2321,2322,2323],"class_list":{"0":"post-42052","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-wine-making-es","7":"product_cat-active-dry-yeast-wine-es","8":"product_cat-safoeno-es-2","9":"product_tag-uclm-es","10":"product_tag-uclm-s325-es","11":"product_tag-uclms325-es","12":"product_tag-ucml-s-325-es","13":"pa_fermentation-temperature-17-es","14":"pa_fermentation-temperature-30-es","15":"pa_flavor-profile-amylic-es","16":"pa_flavor-profile-fruity-es","17":"pa_flavor-profile-terpenes-es","18":"pa_kinetics-slow-es","19":"pa_max-alcohol-13-es","20":"pa_nutrients-need-strong-es","21":"pa_roundness-medium-es","22":"pa_wine-color-white-es","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 v27.4) - 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