{"id":28615,"date":"2020-04-07T00:00:00","date_gmt":"2020-04-06T22:00:00","guid":{"rendered":"http:\/\/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\/fr\/produit\/safoeno-uclm-s325\/","title":{"rendered":"Saf\u0152no\u2122 UCLM 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%;\">POUR UNE EXPRESSION VARI\u00c9TALE OPTIMALE ET POUR DES VINS BLANCS MOELLEUX, LIQUOREUX<\/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-469515189\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-469515189 {\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%;\">Saf\u0152no\u2122 UCLM 325 - Caract\u00e9ristiques sensorielles<\/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-recommandations\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_recommandations\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_recommandations\"><span>Recommandations<\/span><\/a><\/li>\n<li id=\"tab-utilisation\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_utilisation\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_utilisation\"><span>Utilisation<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_recommandations\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-recommandations\">\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-898461847\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-898461847 {\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_utilisation\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-utilisation\">\n<br data-source=\"\n\"><\/p>\n<h4>Utilisation<\/h4>\n<p><br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>Verser d\u00e9licatement la quantit\u00e9 d\u00e9sir\u00e9e de levure dans 10 fois son poids d&#039;eau du robinet \u00e0 30 \u00b0-35 \u00b0C dans un r\u00e9cipient large. Veillez \u00e0 saupoudrer toute la surface de l\u2019eau en cr\u00e9ant une fine couche de levure.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Laisser reposer 20 minutes.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Remuer d\u00e9licatement pour compl\u00e9ter la r\u00e9hydratation de la levure, en \u00e9vitant la formation d&#039;agr\u00e9gats, avant acclimatation.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Doubler progressivement le volume de la suspension de levure en ajoutant du mo\u00fbt de la cuve, tout en remuant le m\u00e9lange afin que la temp\u00e9rature du pied de cuve diminue et que l&#039;activation des levures d\u00e9marre.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Laisser reposer 10 minutes.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Homog\u00e9n\u00e9iser et incorporer le pied de cuve dans la cuve de fermentation lors d&#039;un remontage avec a\u00e9ration<\/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%;\">Saf\u0152no\u2122 UCLM 325 - Caract\u00e9ristiques techniques<\/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-fermentation\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_fermentation\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_fermentation\"><span>Fermentation<\/span><\/a><\/li>\n<li id=\"tab-m\u00e9tabolique\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_m\u00e9tabolique\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_m\u00e9tabolique\"><span>M\u00e9tabolique<\/span><\/a><\/li>\n<li id=\"tab-easy-2-use\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_easy-2-use\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_easy-2-use\"><span>Easy 2 Use<\/span><\/a><\/li>\n<li id=\"tab-emballage-et-garantie\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_emballage-et-garantie\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_emballage-et-garantie\"><span>Emballage et garantie<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_fermentation\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-fermentation\">\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_m\u00e9tabolique\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-m\u00e9tabolique\">\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_easy-2-use\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-easy-2-use\">\n<br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>Le savoir-faire de Lesaffre et l&#039;am\u00e9lioration continue des proc\u00e9d\u00e9s de production des levures permettent d&#039;obtenir <strong>une qualit\u00e9 exceptionnelle de levures s\u00e8ches capables de r\u00e9sister \u00e0 une tr\u00e8s vaste gamme d&#039;utilisation, sans r\u00e9hydratation ou \u00e0 froid, sans affecter leur vitalit\u00e9, leur profil cin\u00e9tique et\/ou analytique.<\/strong> Les \u0153nologues peuvent ainsi choisir les conditions d&#039;utilisation les plus adapt\u00e9es \u00e0 leurs besoins, \u00e0 savoir :<br data-source=\"\n\">\n<ul><br data-source=\"\n\"> \t<\/p>\n<li><strong>Ensemencement direct :<\/strong> saupoudrer les levures \u00e0 la surface d&#039; <strong>au moins 10 fois leur poids de mo\u00fbt<\/strong> (\u00e9ventuellement directement du haut de la cuve ou lors du remplissage de celle-ci apr\u00e8s d\u00e9bourbage pour les blancs et les ros\u00e9s).   Remuez d\u00e9licatement pour \u00e9viter la formation d&#039;agr\u00e9gat ou les rompre. <strong>Transf\u00e9rer imm\u00e9diatement dans la cuve par remontage avec a\u00e9ration<\/strong> (ou homog\u00e9n\u00e9iser le volume de la cuve).<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li><strong>Avec r\u00e9hydratation pr\u00e9alable :<\/strong> saupoudrer la levure \u00e0 la surface de <strong>10 fois son poids d&#039;eau du robinet \u00e0 temp\u00e9rature ambiante.<\/strong>   Remuez d\u00e9licatement pour \u00e9viter la formation d&#039;agr\u00e9gat ou les rompre. <strong>Attendre 20 minutes et transf\u00e9rer en cuve par un remontage avec a\u00e9ration.<\/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_emballage-et-garantie\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-emballage-et-garantie\">\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-1992165572\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1992165572 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><i>Les donn\u00e9es contenues dans cette fiche technique sont la transcription exacte de nos connaissances du produit \u00e0 la date mentionn\u00e9e. Elles sont la propri\u00e9t\u00e9 exclusive de Fermentis-Division de SILesaffre. Il est de la responsabilit\u00e9 de l&#039;utilisateur de s&#039;assurer que l&#039;utilisation de ce produit particulier est conforme \u00e0 la l\u00e9gislation.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour une expression vari\u00e9tale optimale et pour des vins blancs moelleux, liquoreux<\/p>\n","protected":false},"featured_media":31158,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[288,289,287],"product_tag":[1129,1126,1127,1128],"class_list":{"0":"post-28615","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-levure-seche-active-vinification","7":"product_cat-safoeno-fr-2","8":"product_cat-vinification","9":"product_tag-uclm-fr","10":"product_tag-uclm-s325-fr","11":"product_tag-uclms325-fr","12":"product_tag-ucml-s-325-fr","13":"pa_fermentation-temperature-17-fr","14":"pa_fermentation-temperature-30-fr","15":"pa_flavor-profile-amylique","16":"pa_flavor-profile-fruite","17":"pa_flavor-profile-terpenes-fr","18":"pa_kinetics-lente","19":"pa_max-alcohol-13-fr","20":"pa_nutrients-need-eleve","21":"pa_roundness-moyen","22":"pa_wine-color-blanc","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) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafOeno UCLM S325 - Levure pour vins blancs moelleux, liquoreux - Fermentis<\/title>\n<meta name=\"description\" content=\"La levure \u0153nologique Fermentis SafOeno UCLM S325 est id\u00e9ale pour les vins blancs car elle renforce leur impact en bouche tout en optimisant l&#039;expression de leur caract\u00e8re.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/fr\/produit\/safoeno-uclm-s325\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saf\u0152no\u2122 UCLM S325\" \/>\n<meta property=\"og:description\" content=\"La levure \u0153nologique Fermentis SafOeno UCLM S325 est id\u00e9ale pour les vins blancs car elle renforce leur impact en bouche tout en optimisant l&#039;expression de leur caract\u00e8re.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fermentis.com\/fr\/produit\/safoeno-uclm-s325\/\" \/>\n<meta property=\"og:site_name\" content=\"Fermentis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Fermentis\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-08T05:11:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-uclms325-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@fermentis\" \/>\n<meta name=\"twitter:label1\" content=\"Prix\" \/>\n\t<meta name=\"twitter:data1\" content=\"\" \/>\n\t<meta name=\"twitter:label2\" content=\"Disponibilit\u00e9\" \/>\n\t<meta name=\"twitter:data2\" content=\"En stock\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/fr\\\/produit\\\/safoeno-uclm-s325\\\/\",\"url\":\"https:\\\/\\\/fermentis.com\\\/fr\\\/produit\\\/safoeno-uclm-s325\\\/\",\"name\":\"SafOeno UCLM S325 - 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