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Per i distillati da grani affinati in legno
The most famous and almost inevitable strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels. Good alcohol resistance (over 15% v/v). Very good attenuation due to the assimilation of complex sugars, making it the best option for whiskies produced from malt, when enzyme additions are not allowed. Good choice for continuous fermentation. Despite its popularity in Scotland, it is suitable for producing all kind of whiskies or distilled grain (raw or malted) beverages that will be aged in barrels.
Ingredients: yeast (Saccharomyces cerevisiae), emulsifier: E491 (sorbitan monostearate)
DOSAGE
50-80 g/hl
REHYDRATION INSTRUCTIONS
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.
| % di peso secco: | 94,0 – 96,5 |
| Cellule vitali al confezionamento: | > 15 x109 /grammo |
| Batteri totali*: | < 1 x104/grammo |
| Batteri acetici*: | < 1 x103/grammo |
| Lactobacillus*: | < 1 x104/grammo |
Microrganismi patogeni: in conformità con il regolamento
I dati contenuti in questa scheda tecnica sono l'esatta trascrizione delle nostre conoscenze sul prodotto alla data indicata. Sono di proprietà esclusiva di Fermentis-Divisione di S.I. Lesaffre. L'utilizzatore deve assicurarsi che questo prodotto sia conforme alla legislazione in vigore per l'uso che ne intende fare. Dato l'impatto del lievito sulla qualità dell'alcool finale, consigliamo vivamente gli utilizzatori di effettuare prove di fermentazione prima di qualsiasi utilizzo commerciale dei nostri prodotti.
