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Le choix idéal pour la fermentation du malt pur
Une souche de Saccharomyces cerevisiae spécialement sélectionnée, utilisée dans diverses fermentations de céréales, et présentant des profils de fermentation très réguliers. C'est le choix idéal pour la fermentation du malt pur grâce à sa capacité à atteindre de bons rendements et à améliorer la concentration des esters qui confèrent des notes fruitées recherchées lors de la fermentation des spiritueux de malt. Capable de développer une grande variété d'arômes, tels que des fruits blancs (pomme, poire, pêche) ou des fruits exotiques (banane, mangue), cette levure est idéale pour les distillateurs souhaitant produire des spiritueux de malt savoureux.
Ingrédients : levure (Saccharomyces cerevisiae), agent de réhydratation
SafSpirit™ D-53
Dosage
30 -50 grams / hl
Rehydration instruction
① Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (77.0°F – 95.0°F)
② Leave to rest for 15 minutes
③ Gently stir
④ Pitch in the fermentor
STORAGE
During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months, without affecting its performance.
At final destination: Store in cool (<10°C/50°F), dry conditions.
SHELF LIFE
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.
| % dry weight: | 94.0 – 96.5 |
| Viable cells at packaging: | > 15 x 109 /gram |
| Total bacteria*: | < 1 x 104/gram |
| Acetic acid bacteria*: | < 1 x 103/gram |
| Lactobacillus*: | < 1 x 104/gram |
Pathogenic micro-organisms: in accordance with regulation
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. Given the impact of yeast on the quality of the final alcohol, we strongly advise users to make fermentation trials before any commercial usage of our products.
