{"id":44190,"date":"2020-04-07T00:00:00","date_gmt":"2020-04-06T22:00:00","guid":{"rendered":"https:\/\/fermentis.com\/product\/safoeno-uclm-s325\/"},"modified":"2026-04-19T22:17:32","modified_gmt":"2026-04-19T20:17:32","slug":"safoeno-uclm-s325","status":"publish","type":"product","link":"https:\/\/fermentis.com\/pt-br\/produto\/safoeno-uclm-s325\/","title":{"rendered":"Saf\u0152no\u2122 UCLM\u00a0S325"},"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%;\">PARA UMA EXPRESS\u00c3O VARIETAL IDEAL E VINHOS DOCES<\/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-980580120\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-980580120 {\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%;\">Caracter\u00edsticas sensoriais do 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-recomenda\u00e7\u00f5es\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_recomenda\u00e7\u00f5es\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_recomenda\u00e7\u00f5es\"><span>Recomenda\u00e7\u00f5es<\/span><\/a><\/li>\n<li id=\"tab-uso\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_uso\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_uso\"><span>Uso<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_recomenda\u00e7\u00f5es\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-recomenda\u00e7\u00f5es\">\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-1789588004\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1789588004 {\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_uso\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-uso\">\n<br data-source=\"\n\"><\/p>\n<h4>Usar<\/h4>\n<p><br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>Despeje delicadamente a quantidade desejada de fermento em 10 vezes seu peso de \u00e1gua da torneira a 30-35\u00b0C em um recipiente largo. Preste aten\u00e7\u00e3o para cobrir toda a \u00e1rea da superf\u00edcie da \u00e1gua, criando uma fina camada de fermento.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Deixe descansar por 20 minutos.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Mexa suavemente para completar a reidrata\u00e7\u00e3o do fermento, evitando a forma\u00e7\u00e3o de grumos antes da aclimata\u00e7\u00e3o.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Duplique progressivamente o volume da suspens\u00e3o de levedura adicionando mosto do tanque enquanto mexe a mistura para que a temperatura do fermento inicial diminua e a ativa\u00e7\u00e3o do fermento comece.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Deixe descansar por 10 minutos.<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Homogeneizar e incorporar o fermento no tanque de fermenta\u00e7\u00e3o durante uma remontagem com aera\u00e7\u00e3o<\/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%;\">Caracter\u00edsticas t\u00e9cnicas do 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-fermenta\u00e7\u00e3o\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_fermenta\u00e7\u00e3o\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_fermenta\u00e7\u00e3o\"><span>Fermenta\u00e7\u00e3o<\/span><\/a><\/li>\n<li id=\"tab-metab\u00f3licos\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_metab\u00f3licos\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_metab\u00f3licos\"><span>Metab\u00f3licos<\/span><\/a><\/li>\n<li id=\"tab-f\u00e1cil-2-uso\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_f\u00e1cil-2-uso\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_f\u00e1cil-2-uso\"><span>F\u00e1cil 2 Uso<\/span><\/a><\/li>\n<li id=\"tab-embalagem-e-garantia\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_embalagem-e-garantia\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_embalagem-e-garantia\"><span>Embalagem e garantia<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_fermenta\u00e7\u00e3o\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-fermenta\u00e7\u00e3o\">\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_metab\u00f3licos\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-metab\u00f3licos\">\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_f\u00e1cil-2-uso\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-f\u00e1cil-2-uso\">\n<br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>O know-how da Lesaffre e a melhoria cont\u00ednua do processo de produ\u00e7\u00e3o de leveduras levam \u00e0 obten\u00e7\u00e3o <strong>de leveduras secas de qualidade excepcional, capazes de resistir a uma ampla gama de usos, incluindo ou sem reidrata\u00e7\u00e3o, sem afetar sua viabilidade, perfil cin\u00e9tico e\/ou anal\u00edtico.<\/strong>Os en\u00f3logos podem escolher as condi\u00e7\u00f5es de utiliza\u00e7\u00e3o que melhor se adequam \u00e0s suas necessidades, ou seja:<br data-source=\"\n\">\n<ul><br data-source=\"\n\"> \t<\/p>\n<li><strong>Inocula\u00e7\u00e3o direta:<\/strong> Despeje o fermento na superf\u00edcie de <strong>pelo menos 10 vezes o peso do mosto<\/strong> (possivelmente diretamente no topo do tanque ou durante o enchimento do tanque ap\u00f3s a acomoda\u00e7\u00e3o para brancos e ros\u00e9s). Mexa suavemente para evitar ou quebrar grumos. <strong>Transfira imediatamente para o tanque por meio de um bombeamento com aera\u00e7\u00e3o<\/strong> (ou homogeneizar o volume do tanque).<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li><strong>Com reidrata\u00e7\u00e3o pr\u00e9via:<\/strong> Despeje o fermento na superf\u00edcie de <strong>10 vezes o peso da \u00e1gua da torneira em temperatura ambiente.<\/strong> Mexa suavemente para evitar ou quebrar grumos. <strong>Aguarde 20 minutos e transfira para o tanque por meio de um bombeamento com aera\u00e7\u00e3o.<\/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_embalagem-e-garantia\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-embalagem-e-garantia\">\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-1212419751\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1212419751 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><i>Os dados contidos nesta ficha t\u00e9cnica s\u00e3o a transcri\u00e7\u00e3o exata do nosso conhecimento do produto na data mencionada. Eles s\u00e3o propriedade exclusiva da Fermentis-Division da S.I.Lesaffre. \u00c9 da responsabilidade do utilizador certificar-se de que a utiliza\u00e7\u00e3o deste produto espec\u00edfico est\u00e1 em conformidade com a legisla\u00e7\u00e3o.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Para uma express\u00e3o varietal ideal e vinhos doces<\/p>\n","protected":false},"featured_media":44188,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[2555,2556,2557],"product_tag":[2610,2618,2619,2620],"class_list":{"0":"post-44190","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-active-dry-yeast-wine-pt-br","7":"product_cat-safoeno-pt-br-2","8":"product_cat-wine-making-pt-br","9":"product_tag-uclm-pt-br","10":"product_tag-uclm-s325-pt-br","11":"product_tag-uclms325-pt-br","12":"product_tag-ucml-s-325-pt-br","13":"pa_fermentation-temperature-17-pt-br","14":"pa_fermentation-temperature-30-pt-br","15":"pa_flavor-profile-amylic-pt-br","16":"pa_flavor-profile-fruity-pt-br","17":"pa_flavor-profile-terpenes-pt-br","18":"pa_kinetics-slow-pt-br","19":"pa_max-alcohol-13-pt-br","20":"pa_nutrients-need-strong-pt-br","21":"pa_roundness-medium-pt-br","22":"pa_wine-color-white-pt-br","24":"first","25":"instock","26":"shipping-taxable","27":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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