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La soluzione unica di fermentazione a secco** per birre acide complesse, con sfumature che ricordano il vino affinato in legno.
SafSour™ Barrel Instinct is the perfect solution (made of Active Dry Yeast + Enzyme + Bacteria) to produce flavorful mixed fermentation sour beers.
When used for fermentation in wooden barrels, SafSour Barrel Instinct delivers fermentative and wood-related flavor complexity along with balanced acidity, notable dryness, and a rich fruity expression. Aromatic profile will change over time, with typical Brettanomyces and other microbial-derived flavors, along with deep woody notes, that may evolve over three to six months of maturation. Most likely, when used in other conditions, e.g. in stainless steel vessels and kegs or in bottles, flavor profile delivered might vary and exhibit different flavorful fruity notes.
Time tends to mellow and shift its overall print and fermentation flavor nuances. Barrel and wood types may drive flavor diversification.
Ingredients: Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) /Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3).
Generalità - SafSour™ Barrel Instinct
Acidità
Fenoli
Note maderizzate
Fruttoso
Caratteristiche tecniche - SafSour™ Barrel Instinct
Dosaggio/Temperatura
110 g/hL, ad una temperatura ideale di 15°-25°C.
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- Sostanza secca > 93%
- Batteri acetici: < 1000 ufc/g
- Coliformi: < 100 ufc/g
- Lievito: < 1000 ufc/g
- Muffe: < 100 ufc/g
Storage
When storing for 6 months or less: the product must be stored at a temperature below 10°C (50.0°F).
When storing for more than 6 months: storage must be done under cool temperature < 4°C (39.2°F) and in dry conditions.
For a short period of time not exceeding 7 days, ambient temperature can be observed.
Product may be transported at ambient temperatures, ideally not more than 30°C (86.0°F) for maximum 7 days.
For prolonged periods of time, exceeding 7 days, the product should be transported at temperature below 10°C (50.0°F).
Shelf life
24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39.2°F) and used within 7 days of opening. Do not use 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.
I lieviti secchi Fermentis sono noti per la loro capacità di produrre una grande varietà di stili di birra. Per confrontare i nostri ceppi, abbiamo eseguito prove di fermentazione in condizioni di laboratorio con un mosto standard per tutti i ceppi e condizioni di temperatura standard (SafLager™: 12°C per 48h poi 14°C – SafAle™: 20°C). Dato l'impatto del lievito sulla qualità della birra finale, si raccomanda di rispettare le istruzioni di fermentazione prescritte Consigliamo vivamente gli utilizzatori di effettuare prove di fermentazione prima di qualsiasi utilizzo commerciale dei nostri prodotti.
