{"id":42054,"date":"2020-04-07T00:00:00","date_gmt":"2020-04-06T22:00:00","guid":{"rendered":"https:\/\/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\/it\/prodotto\/safoeno-uclm-s325\/","title":{"rendered":"Saf\u0152no\u2122 UCLM&nbsp;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%;\">PER UN&#039;ESPRESSIONE VARIETALE OTTIMALE E PER VINI DOLCI<\/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-1282612558\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1282612558 {\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 caratteristiche sensoriali<\/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-raccomandazioni\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_raccomandazioni\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_raccomandazioni\"><span>Raccomandazioni<\/span><\/a><\/li>\n<li id=\"tab-utilizzo\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_utilizzo\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_utilizzo\"><span>Utilizzo<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_raccomandazioni\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-raccomandazioni\">\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-1794331875\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1794331875 {\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_utilizzo\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-utilizzo\">\n<br data-source=\"\n\"><\/p>\n<h4>Utilizzo<\/h4>\n<p><br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>Versare delicatamente la quantit\u00e0 desiderata di lievito in 10 volte il suo peso di acqua di rubinetto a 30-35\u00b0C in un recipiente largo. Fare attenzione a coprire tutta la superficie dell&#039;acqua creando un sottile strato di lievito.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Lasciare riposare per 20 minuti.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Mescolare delicatamente per completare la reidratazione del lievito evitando la formazione di grumi prima dell&#039;acclimatazione.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Raddoppiare progressivamente il volume della sospensione di lievito aggiungendo mosto dal serbatoio mentre si mescola la miscela in modo che la temperatura del lievito di avviamento diminuisca e inizi l&#039;attivazione del lievito.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Lasciare riposare per 10 minuti.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Omogeneizzare e incorporare il lievito di avviamento nel serbatoio di fermentazione durante un rimontaggio con aerazione.<\/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%;\">Caratteristiche tecniche del Saf\u0152no\u2122 UCLM 325<\/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-fermentazione\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_fermentazione\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_fermentazione\"><span>Fermentazione<\/span><\/a><\/li>\n<li id=\"tab-metabolici\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_metabolici\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_metabolici\"><span>Metabolici<\/span><\/a><\/li>\n<li id=\"tab-facile-da-usare\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_facile-da-usare\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_facile-da-usare\"><span>Facile da usare<\/span><\/a><\/li>\n<li id=\"tab-imballaggio-e-garanzia\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_imballaggio-e-garanzia\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_imballaggio-e-garanzia\"><span>Imballaggio e garanzia<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_fermentazione\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-fermentazione\">\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_metabolici\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-metabolici\">\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_facile-da-usare\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-facile-da-usare\">\n<br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>Il know-how di Lesaffre e il continuo miglioramento del processo di produzione del lievito consentono di ottenere <strong>una qualit\u00e0 eccezionale di lieviti secchi in grado di resistere a un&#039;ampia gamma di utilizzi, tra cui la reidratazione a freddo o in assenza di reidratazione, senza compromettere la vitalit\u00e0, il profilo cinetico e\/o analitico dei lieviti stessi, ad esempio:<\/strong><br data-source=\"\n\">\n<ul><br data-source=\"\n\"> \t<\/p>\n<li><strong>Inoculo diretto:<\/strong> Spargere i lieviti sulla superficie di <strong>un volume di mosto pari almeno a 10 volte il suo peso<\/strong> (possibilmente direttamente sulla sommit\u00e0 del serbatoio o durante il riempimento del serbatoio dopo la decantazione per i bianchi e i ros\u00e9). Mescolare delicatamente per evitare o rompere i grumi. <strong>Trasferire immediatamente nel serbatoio tramite rimontaggio con aerazione<\/strong> (o omogeneizzare il volume del serbatoio).<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li><strong>Con reidratazione preventiva:<\/strong> Spargere il lievito sulla superficie di <strong>un volume di acqua di rubinetto a temperatura ambiente pari ad almeno 10 volte il suo peso.<\/strong> Mescolare delicatamente per evitare o rompere i grumi. <strong>Attendere 20 minuti e travasare nel serbatoio mediante rimontaggio con aerazione.<\/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_imballaggio-e-garanzia\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-imballaggio-e-garanzia\">\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-600107076\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-600107076 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><i>I dati contenuti in questa scheda tecnica sono l&#039;esatta trascrizione delle nostre conoscenze sul prodotto alla data indicata. Sono di propriet\u00e0 esclusiva della divisione Fermentis di S.I. Lesaffre. \u00c8 responsabilit\u00e0 dell&#039;utente assicurarsi che l&#039;uso di questo particolare prodotto sia conforme alla normativa.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per un&#8217;espressione varietale ottimale e per vini dolci<\/p>\n","protected":false},"featured_media":42048,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[1380,1381,1382],"product_tag":[2308,2325,2326,2327],"class_list":{"0":"post-42054","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-active-dry-yeast-wine-it","7":"product_cat-safoeno-it-2","8":"product_cat-wine-making-it","9":"product_tag-uclm-it","10":"product_tag-uclm-s325-it","11":"product_tag-uclms325-it","12":"product_tag-ucml-s-325-it","13":"pa_fermentation-temperature-17-it","14":"pa_fermentation-temperature-30-it","15":"pa_flavor-profile-amylic-it","16":"pa_flavor-profile-fruity-it","17":"pa_flavor-profile-terpenes-it","18":"pa_kinetics-slow-it","19":"pa_max-alcohol-13-it","20":"pa_nutrients-need-strong-it","21":"pa_roundness-medium-it","22":"pa_wine-color-white-it","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) - 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