SafCider™ TF‑6

为了最大限度地发挥苹果酒的果味

Ensures a very good assimilation of fructose and excellent for high gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)

SafCider™ TF-6 概述

杀手
因素

干苹果酒
适应性

动力

总
酸度

总
酯类

SafCider™ TF-6 感官特征

Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

Sweet and round mouthfeel strengthening candy like sensation.

Please note that those observations are based on French cider recipe trials.

SafCider™ TF-6 技术特点

Dosage/Temperature

– 20 to 40 g/hl for first fermentation

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Usage

For sweet ciders from fresh apple juices.

Rehydration procedure:

① Direct inoculation:

Pour the yeast on the surface at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).
Gently stir to avoid or break clumps.
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

② With prior rehydration:

Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

常规慢速动力

发酵温度范围广：10-30°C (50-86°F)，理想温度为 15-25°C (59-77°F)

高氮需求：YAN**(毫克/升)/糖(克/升)比值>0.9

中度的果糖吸收

建议的最大初始 SO2二氧化硫水平：50 毫克/升。乙醛和 SO2二氧化硫的产生量极低。

苹果酸消耗量高（高达 1.4 克/升）

中等2-苯基乙醇和极高的乙酸异戊酯（糖果香蕉风味）产量。

活酵母 > 1.0 *10 ¹⁰cfu/克

纯度：> 99.9％
- 乳酸菌：< 1 cfu /10⁷酵母细胞
- 醋酸菌：< 1 cfu /10⁷酵母细胞
- 片球菌：< 1 cfu /10⁷酵母细胞
- 总细菌数：< 5 cfu /10⁷酵母细胞
- “野生”酵母*：< 1 cfu /10⁷酵母细胞
- 致病微生物：按照规定

*EBC Analytica 4.2.6 – ASBC 微生物控制-5D

Storage

The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (68°F) (during 3 years) and 10°C (50°F) for an extended storage (4 years).

Shelf life

48 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°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.