{"id":749659,"date":"2020-03-17T15:44:00","date_gmt":"2020-03-17T14:44:00","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/faq\/"},"modified":"2026-07-20T23:50:45","modified_gmt":"2026-07-20T21:50:45","slug":"faq","status":"publish","type":"page","link":"https:\/\/fermentis.com\/pt-br\/knowledge-center\/faq\/","title":{"rendered":"Perguntas frequentes"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_94946370\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1940\" height=\"758\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/fermentis-corporate-bg.jpg\" class=\"bg attachment- size-\" alt=\"\" \/>\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\t\t<\/div>\n\n\t\t\n<style>\n#section_94946370 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  min-height: 400px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_723065336\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-395196236\">\n\n\t<div id=\"col-1152947050\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1152947050 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1740563528\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row row-small row-box-shadow-1 row-box-shadow-4-hover\"  id=\"row-303832840\">\n\n\t<div id=\"col-763090381\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t\t<div class=\"icon-box featured-box icon-box-top text-left\"  >\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n<h1 class=\"lead thin-font\" style=\"text-align: center\">Frequently Asked Questions (FAQ)<\/h1>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-303832840 > .col > .col-inner {\n  padding: 30px 30px 30px 30px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1740563528 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-914067621\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-914067621 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_723065336 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1353267370\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-481134141\">\n\n\t<div id=\"col-369684162\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3 class=\"accordion_title\">Distribui\u00e7\u00e3o das leveduras Fermentis (\u00e2mbito mundial)<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1268658263\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1268658263-label\" class=\"accordion-title plain\" href=\"#accordion-item-onde-posso-encontrar\/comprar-seu-fermento?\" aria-expanded=\"false\" aria-controls=\"accordion-1268658263-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Onde posso encontrar\/comprar seu fermento?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1268658263-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1268658263-label\">\n\t\t\t\n<p>Fermentis yeast is available worldwide through a wide network of distributors. You can find them all here: <a href=\"https:\/\/fermentis.com\/en\/distributor-list\/\">https:\/\/fermentis.com\/en\/distributor-list\/<\/a><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-377079861\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-377079861 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Armazenagem<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2412879293\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2412879293-label\" class=\"accordion-title plain\" href=\"#accordion-item-posso-reutilizar-um-sach\u00ea-de-500g-depois-de-aberto?\" aria-expanded=\"false\" aria-controls=\"accordion-2412879293-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Posso reutilizar um sach\u00ea de 500g depois de aberto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2412879293-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2412879293-label\">\n\t\t\t\n<p>For the 500g sachets, we don\u2019t recommend to re-use open sachet. However, for a sachet where the air has been flushed and firmly closed, we have experienced that the sachet can be stored for one week in a refrigeration temperatures and still be fine for use. Be aware that after storage, the yeast sachet need to be kept at ambient temperature until the yeast comes back at ambient temperature.This process works only one time. \u00a0Indeed, when you take the sachet out of the fridge and come back to ambient temperature, you will have some humidity formed by the change that you won\u2019t be able to remove. Humidity is the second enemy of active dry yeast, after the air.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-164969319\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-164969319 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Reidrata\u00e7\u00e3o da levedura<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2020683034\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2020683034-label\" class=\"accordion-title plain\" href=\"#accordion-item-quais-s\u00e3o-as-vantagens-e-desvantagens-da-reidrata\u00e7\u00e3o-com-\u00e1gua-em-compara\u00e7\u00e3o-com-a-reidrata\u00e7\u00e3o-com-mosto?\" aria-expanded=\"false\" aria-controls=\"accordion-2020683034-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Quais s\u00e3o as vantagens e desvantagens da reidrata\u00e7\u00e3o com \u00e1gua em compara\u00e7\u00e3o com a reidrata\u00e7\u00e3o com mosto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2020683034-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2020683034-label\">\n\t\t\t\n<p>The main thing you need to know about the rehydration of the yeast, is that it should be done in a sterile medium. Either way, the water or wort need to be sterile.\u00a0 If you chose water, you boil and then you decrease the temperature of the water to avoid killing the yeast. That\u2019s the main disadvantage. The advantage is that in the sterile water the yeast won\u2019t start to growth (no sugar), you can conserve it in sterile conditions \/ t\u00b0 condition longer than into the wort, because CO2 will start to be formed.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3896422991\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3896422991-label\" class=\"accordion-title plain\" aria-expanded=\"false\" aria-controls=\"accordion-3896422991-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Li que reidratar em mosto, em vez de \u00e1gua, pode reduzir a viabilidade: isso \u00e9 verdade?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3896422991-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3896422991-label\">\n\t\t\t\n<p>No, that\u2019s not true.\u00a0 There is the potential for a slight loss in viability (approximately 3-6%) but that will not impact the fermentation at all.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-1741751441\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1741751441-label\" class=\"accordion-title plain\" href=\"#accordion-item-vejo-que-a-temperatura-recomendada-para-reidratar-levedura-tipo-ale-\u00e9-de-25-a-29-\u00b0c?-minha-temperatura-de-inocula\u00e7\u00e3o-para-ale-\u00e9-de-18-\u00b0c.-isso-n\u00e3o-vai-&#039;paralisar&#039;-a-levedura?\" aria-expanded=\"false\" aria-controls=\"accordion-1741751441-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Vejo que a temperatura recomendada para reidratar levedura tipo ale \u00e9 de 25 a 29 \u00b0C? Minha temperatura de inocula\u00e7\u00e3o para ale \u00e9 de 18 \u00b0C. Isso n\u00e3o vai &#039;paralisar&#039; a levedura?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1741751441-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1741751441-label\">\n\t\t\t\n<p>The recommended rehydrate temperature is an optimal temperature.Outside this optimal range (as long as the temperature is above 10\u00b0C), you will not stun the yeast but you could get a longer lag phase at the beginning of the fermentation.Of course, this point is depending of the others factors influencing the fermentation (quality of the wort, fermentation temperature, starting gravity, etc\u2026).<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-4183227281\" class=\"accordion-item\">\n\t\t<a id=\"accordion-4183227281-label\" class=\"accordion-title plain\" href=\"#accordion-item-qual-quantidade-de-\u00e1gua-voc\u00ea-nos-recomenda-para-iniciar-a-reidrata\u00e7\u00e3o?\" aria-expanded=\"false\" aria-controls=\"accordion-4183227281-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Qual quantidade de \u00e1gua voc\u00ea nos recomenda para iniciar a reidrata\u00e7\u00e3o?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-4183227281-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-4183227281-label\">\n\t\t\t\n<p>The optimal ratio is for our yeast is 1\/10. The yeast is not very sensitive to the ratio of yeast to water. If you go over the ratio of 1\/10 you could have technical issues, due to the higher viscosity<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-334601996\" class=\"accordion-item\">\n\t\t<a id=\"accordion-334601996-label\" class=\"accordion-title plain\" href=\"#accordion-item-voc\u00ea-poderia-esclarecer-se-est\u00e1-correto-afirmar-que-n\u00e3o-\u00e9-necess\u00e1ria-oxigena\u00e7\u00e3o-para-suas-leveduras-secas?-e-haveria-alguma-diferen\u00e7a-entre-cervejas-lager-e-ale-nesse-aspecto?\" aria-expanded=\"false\" aria-controls=\"accordion-334601996-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Voc\u00ea poderia esclarecer se est\u00e1 correto afirmar que n\u00e3o \u00e9 necess\u00e1ria oxigena\u00e7\u00e3o para suas leveduras secas? E haveria alguma diferen\u00e7a entre cervejas lager e ale nesse aspecto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-334601996-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-334601996-label\">\n\t\t\t\n<p>We don\u2019t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried with a specific know-how of the Lesaffre Group, in order to maximize the Ergosterols content of the cells. This allows the yeast to grow\/multiply and ferment well.However, you could aerate the wort in particular cases, for example if you recycle the yeast. There is no difference (for the O2) between Ale and Lager.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-482753860\" class=\"accordion-item\">\n\t\t<a id=\"accordion-482753860-label\" class=\"accordion-title plain\" href=\"#accordion-item-voc\u00ea-recomenda-o-uso-de-um-agente-reidratante?\" aria-expanded=\"false\" aria-controls=\"accordion-482753860-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Voc\u00ea recomenda o uso de um agente reidratante?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-482753860-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-482753860-label\">\n\t\t\t\n<p>We actually do not recommend any rehydrating agent. Even though it will not harm the yeasts, we don\u2019t see any positive effect with our range. In fact, we believe that if there is an effect, it is related to the nutrients added in fermentation. So, adjusting the nutrition in the fermentation is more than enough.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-70291045\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-70291045 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Taxa de inocula\u00e7\u00e3o<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-3863916684\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3863916684-label\" class=\"accordion-title plain\" href=\"#accordion-item-qual-\u00e9-a-melhor-taxa-de-inocula\u00e7\u00e3o-para-as-minhas-cervejas-do-tipo-ale?\" aria-expanded=\"false\" aria-controls=\"accordion-3863916684-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Qual \u00e9 a melhor taxa de inocula\u00e7\u00e3o para as minhas cervejas do tipo Ale?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3863916684-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3863916684-label\">\n\t\t\t\n<p>The recommended pitching rate for our Lager strains in a first use of active dry yeast is from 80 to 120 g\/hl, corresponding to 7 to 11 million cells\/ml and for Ale from 50 to 80 g\/hl corresponding to 3 to 5 million cells\/ml.It is linked to the fact that our standard dosage in our packaging is around 10\u00d710^9 cells\/gr. On packaging, we are not mentioning the standard results but the absolute minimum guarantee so 6\u00d710^9 viable cells\/gr.It is a general guideline that doesn\u2019t take into consideration the different phenotypes of the yeasts. Different yeasts have different kinetics (<a href=\"https:\/\/en.calameo.com\/read\/006283727c66d91d6d47c\" target=\"_blank\" rel=\"noopener noreferrer\">see more in our Tips&amp;Tricks<\/a>)<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-674734327\" class=\"accordion-item\">\n\t\t<a id=\"accordion-674734327-label\" class=\"accordion-title plain\" href=\"#accordion-item-se-eu-adicionar-mais-fermento-do-que-os-80g\/hl-recomendados,-talvez-150g\/hl,-haver\u00e1-alguma-desvantagem-ou-impacto-negativo-na-cerveja-final?\" aria-expanded=\"false\" aria-controls=\"accordion-674734327-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Se eu adicionar mais fermento do que os 80g\/hl recomendados, talvez 150g\/hl, haver\u00e1 alguma desvantagem ou impacto negativo na cerveja final?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-674734327-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-674734327-label\">\n\t\t\t\n<p>In a first use of active dry yeast, by increasing the pitching rate, you will reduce the fermentation time and the risk of autolysis.For example, if you double the quantity of pitched yeast, you will gain one multiplication cycle, so a shorter fermentation time. The pitching rate could modify the flavor profile but it\u2019s very hard to define a general rule: it depends of the strain but also of the raw materials used.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1578540550\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1578540550 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Propaga\u00e7\u00e3o da levedura<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1123865072\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1123865072-label\" class=\"accordion-title plain\" href=\"#accordion-item-a-aera\u00e7\u00e3o-excessiva-aumenta-a-probabilidade-de-forma\u00e7\u00e3o-de-diacetil?\" aria-expanded=\"false\" aria-controls=\"accordion-1123865072-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>A aera\u00e7\u00e3o excessiva aumenta a probabilidade de forma\u00e7\u00e3o de diacetil?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1123865072-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1123865072-label\">\n\t\t\t\n<p>We know that after 18 hours of fermentation, adding oxygen increases the diacetyl and aldehyde levels.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-846500724\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-846500724 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Qualidade e rastreabilidade<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2110466981\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2110466981-label\" class=\"accordion-title plain\" href=\"#accordion-item-as-leveduras-da-fermentis-n\u00e3o-cont\u00eam-gl\u00faten?\" aria-expanded=\"false\" aria-controls=\"accordion-2110466981-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>As leveduras da Fermentis n\u00e3o cont\u00eam gl\u00faten?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2110466981-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2110466981-label\">\n\t\t\t\n<div>Some of our product labels now include the allergen mention \u201ccontains wheat.\u201d However, our products can be considered gluten-free. Please refer to the legislation by region below.<\/div>\n<div><\/div>\n<div><strong>For the United States:<\/strong><\/div>\n<div><\/div>\n<div>US law (FALCPA) requires that wheat ingredients be listed as allergens. In our case, the yeast is produced using glucose syrup derived from wheat.<\/div>\n<div><\/div>\n<div>However, our products are considered \u201cgluten-free\u201d because the wheat-derived ingredients are processed to remove gluten, meeting FDA standards for gluten-free foods.<\/div>\n<div><\/div>\n<div><strong>For the European Union:<\/strong><\/div>\n<div><\/div>\n<div>This labeling is not mandatory under EU legislation, as our yeast is produced from glucose syrup derived from wheat, which is permanently exempt from allergen labeling under EU Regulation 1169\/2011.<\/div>\n<div><\/div>\n<div>According to EU Regulation 828\/2014, our products are considered \u201cgluten-free\u201d since the gluten content is less than 20 mg\/kg in the finished product.<\/div>\n<div><\/div>\n<div><strong>For Australia and New Zealand:<\/strong><\/div>\n<div><\/div>\n<div>This mention of \u201ccontains wheat\u201d is not required in Australia or New Zealand.<\/div>\n<div>Our yeast is produced using glucose syrup derived from wheat. According to FSANZ, this ingredient is exempt from mandatory wheat labeling if the gluten level is below 20 mg\/kg.<\/div>\n<div><\/div>\n<div>Our products meet FSANZ standards for \u201cgluten-free,\u201d as gluten is not detectable in the final product using highly sensitive testing methods.<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-1601053067\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1601053067-label\" class=\"accordion-title plain\" href=\"#accordion-item-gmo\" aria-expanded=\"false\" aria-controls=\"accordion-1601053067-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>GMO<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1601053067-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1601053067-label\">\n\t\t\t\n<p>The yeast strains produced by the Lesaffre company for the production of Fermentis active dry yeasts do not contain any Genetically Modified Organisms (GMO), as defined by 2001\/18\/CE European directive dated 12 March 2001 (which stand in for the 90\/220\/CEE European Law).As a consequence, we guarantee that Fermentis active dry yeasts are not subject to any further conditions of labeling regarding the directives 1829\/2003 and 1830\/2003.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-1157010280\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1157010280-label\" class=\"accordion-title plain\" href=\"#accordion-item-notei-que-o-e491-\u00e9-usado-como-emulsificante-em-suas-leveduras-secas-para-cerveja-ale.-o-e491-\u00e9-de-origem-vegetal-ou-animal?\" aria-expanded=\"false\" aria-controls=\"accordion-1157010280-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Notei que o E491 \u00e9 usado como emulsificante em suas leveduras secas para cerveja ale. O E491 \u00e9 de origem vegetal ou animal?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1157010280-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1157010280-label\">\n\t\t\t\n<p>The Sorbitan Monostearate (SMS = E491) is an emulsifier authorized for the dry yeast.The specifications of the SMS used by Fermentis are in conformity with the FAO \/ WHO requirements, the Food Chemicals Codex and the EEC. Fatty acids used for the SMS synthesis are from vegetable origin.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n<div class=\"accordion\">\n\t<div id=\"accordion-3132119992\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3132119992-label\" class=\"accordion-title plain\" href=\"#accordion-item-saccharomyces-cerevisiae-\u00e9-geralmente-mencionado-para-cerveja-ale,-enquanto-aqui-\u00e9-usado-para-cerveja-lager.-a-temperatura-de-fermenta\u00e7\u00e3o-\u00e9-mais-alta-do-que-a-t\u00edpica-para-lagers.\" aria-expanded=\"false\" aria-controls=\"accordion-3132119992-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Saccharomyces cerevisiae \u00e9 geralmente mencionado para cerveja ale, enquanto aqui \u00e9 usado para cerveja lager. A temperatura de fermenta\u00e7\u00e3o \u00e9 mais alta do que a t\u00edpica para lagers.<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3132119992-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3132119992-label\">\n\t\t\t\n<p>The yeast taxonomy (the way we classified yeast) have been modified following the advancement of the genetic sciences.Today, it is considered as lager yeast, saccharomyces yeasts being able to metabolize melibiose (which is a particular sugar) when Ale yeast are not able to.Lager yeasts are classified under <em>Saccharomyces pastorianus<\/em> and Ale yeasts under <em>Saccharomyces cerevisiae.<\/em><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-527382747\" class=\"accordion-item\">\n\t\t<a id=\"accordion-527382747-label\" class=\"accordion-title plain\" href=\"#accordion-item-podemos-utilizar-o-fermento-seco-ativo-da-fermentis-na-produ\u00e7\u00e3o-de-uma-cerveja-org\u00e2nica,-mesmo-que-ele-n\u00e3o-possua-certifica\u00e7\u00e3o-org\u00e2nica?\" aria-expanded=\"false\" aria-controls=\"accordion-527382747-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Podemos utilizar o fermento seco ativo da Fermentis na produ\u00e7\u00e3o de uma cerveja org\u00e2nica, mesmo que ele n\u00e3o possua certifica\u00e7\u00e3o org\u00e2nica?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-527382747-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-527382747-label\">\n\t\t\t\n<p>The European legislation allows brewers to use non-organic yeast in organic beer production.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-872539390\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-872539390 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Processo de refermenta\u00e7\u00e3o<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1292317871\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1292317871-label\" class=\"accordion-title plain\" href=\"#accordion-item-qual-\u00e9-a-cepa-mais-adaptada-para-a-refermenta\u00e7\u00e3o?\" aria-expanded=\"false\" aria-controls=\"accordion-1292317871-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Qual \u00e9 a cepa mais adaptada para a refermenta\u00e7\u00e3o?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1292317871-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1292317871-label\">\n\t\t\t\n<p>For refermentation, try using our SafAle\u2122 F-2.The SafAle\u2122 F-2 will consume first the simple sugars (Glucose), then the Fructose. This strain respects the aromatic profile of your beer, and won\u2019t give any other flavor to your final product. Another advantage is that this yeast provides a nice haze (no flocs) and sticks to the bottom of the bottle.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1763370885\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1763370885 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Perguntas gerais<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1794102081\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1794102081-label\" class=\"accordion-title plain\" href=\"#accordion-item-de-onde-vem-o-fermento?\" aria-expanded=\"false\" aria-controls=\"accordion-1794102081-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>De onde vem o fermento?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1794102081-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1794102081-label\">\n\t\t\t\n<p>Yeast occurs in the environment but, contrary to popular belief, not necessarily in vineyards. Scientific research has shown that microorganisms are carried by wind, humans, birds, and especially insects (wasps, bees and flies). Since no birds or insects are specific to a single plot of land or terroir, the idea that each yeast is land- or terroir-specific is not established even though recent researches showed a recurrence of few strains among hundreds identified on a same location. As a matter of fact, the yeasts strains responsible of the spontaneous fermentation (less than a dozen) are unpredictable.Yeast populations contain a wide range of strains, which are constantly migrating. For example, some yeast found in the Kemeu River vineyard in New Zealand are the same as European yeasts in\u2026 French oak barrels! Thanks to new genetic analysis tools, all yeast strains can now be accurately identified.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-2172391438\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2172391438-label\" class=\"accordion-title plain\" href=\"#accordion-item-para-onde-vai-o-fermento-no-final-da-fermenta\u00e7\u00e3o-alco\u00f3lica?\" aria-expanded=\"false\" aria-controls=\"accordion-2172391438-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Para onde vai o fermento no final da fermenta\u00e7\u00e3o alco\u00f3lica?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2172391438-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2172391438-label\">\n\t\t\t\n<p>Yeast dies at the end of alcoholic fermentation and settles to the bottom of barrels\/cuves.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1353267370 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1601840791\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1585289506\">\n\n\t<div id=\"col-324719595\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<h2 style=\"text-align: center\"><span style=\"font-size: 180%;color: #ef7500\">Let&#8217;s talk<\/span><\/h2>\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<p style=\"text-align: center\"><strong>Didn&#8217;t find any answer to your question?<\/strong><\/p>\n<\/div>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-324719595 > .col-inner {\n  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