Pour apporter douceur et complexité à votre cidre
Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Ingredients: Yeast (Saccharomyces bayanus*), emulsifier : sorbitan monostearate (E491)
SafCider™ AS-2 - Vue d'ensemble
Facteur "killer"
Compatibilité cidre sec
Cinétique
Acidité totale
Esters totaux
SafCider™ AS-2 - Profil sensoriel
Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.
Please note that those observations are based on French cider recipe trials.
SafCider™ AS-2 - Caractéristiques techniques
Dosage/Temperature
– 10 to 20 g/hl for first fermentation
– Broad fermentation temperature spectrum: 10-30°C (50-86°F).
Usage
For all types of sweet and dry ciders from fresh or concentrated apple juices.
Suitable for difficult fermentation conditions and mixes with sugar syrups.
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
- Très bonne force de décantation même en étant sensible au phénotype tueur
- Cinétique régulière à rapide
- Large spectre de températures de fermentation : 10-30°C (50-86°F)
- Faibles besoins en azote : Ratio YAN**(mg/L)/Sucre(g/L) >0,7
- Bonne assimilation du fructose
- Niveau initial maximum de SO2 recommandé : 100 mg/L et faible production d'acétaldéhyde et de SO2
- Consommation moyenne d'acide malique (jusqu'à 0,9g/L)
- Moyen producteur de 2-phényléthanol et d'ester. Bon équilibre entre les esters acétate (amylique) et éthylique (fruité)
- Levure viable > 1,0 *10 10 cfu/g
- Pureté : > 99,9 %
- Bactéries lactiques : < 1 cfu /107 cellules de levure
- Bactéries d'acide acétique : < 1 cfu /107 cellules de levure
- Pediococcus : < 1 cfu /107 cellules de levure
- Bactéries totales : < 5 cfu /107 cellules de levure
- Levure « sauvage »* : < 1 cfu /107 cellule de levure
- Micro-organismes pathogènes : conformément à la réglementation
*EBC Analytica 4.2.6 – Contrôle microbiologique ASBC-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.
Contenu similaire
Sorry, no pages was found