SafCider™ TF-6

Per massimizzare il sapore fruttato del sidro

Ensures a very good assimilation of fructose and excellent for high gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)

Generalità - SafCider™ TF-6

Fattore Killer

Compatibilità per
sidro secco

Cinetica

Acidità totale

Totale
esteri

Profilo sensoriale - SafCider™ TF-6

Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

Sweet and round mouthfeel strengthening candy like sensation.

Please note that those observations are based on French cider recipe trials.

Caratteristiche tecniche - SafCider™ TF-6

Dosage/Temperature

– 20 to 40 g/hl for first fermentation

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Usage

For sweet ciders from fresh apple juices.

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.

Cinetica lenta regolare
Ampio intervallo di temperature di fermentazione: 10°-30°C, idealmente 15°-25°C.
Elevato abbisogno di azoto: rapporto azoto assimilabile**(mg/L)/zucchero(g/L) >0,9
Assimilazione del fruttosio media
Livello massimo iniziale di SO2 raccomandato: 50 mg/L. Bassissime produzioni di acetaldeide e SO2.
Elevato consumo di acido malico (fino a 1,4 g/L)
Produzione media di 2-feniletanolo e molto elevato di acetato di isoamile (caramella, banana).

Lievito vitale > 1,0 *10¹⁰ ufc/g
Purezza: > 99,9
- Batteri lattici: < 1 ufc/10⁷ cellule di lievito
- Batteri acetici: < 1 ufc/10⁷ cellule di lievito
- Pediococcus: < 1 ufc/10⁷ cellule di lievito
- Batteri totali: < 5 ufc/10⁷ cellule di lievito
- Lievito "selvatico "*: < 1 ufc/10⁷ cellule di lievito
- Microrganismi patogeni: in conformità con il regolamento

*EBC Analytica 4.2.6 – ASBC Microbiological Control-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.