SafŒno™ UCLM S325

提供有 500 克包装。

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描述

为了获得最佳的品种表达和甜葡萄酒

SafŒno™ UCLM S325 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.

Still wines. Dosage: 20 g/hl
In case of musts with a high potential degree. Dosage: 20g/hl + 20g/hl of SafŒno™ BC S103 at mid fermentation (with a preliminary acclimatization).

Ingredients: yeast (Saccharomyces cerevisiae*), Emulsifier E491 (sorbitan monostearate).

For white wines with low structures

With its high glycerol production this strain brings structure to light and low aromatic varieties (Airen, Trebbiano, Chardonnay).

For aromatic cultivars

Its ß-glycosidase activity enables the release of terpenic type varietal aromas (Malvasia, Muscat, Alvarinho, Loureiro, Riesling, Viognier, Gewürztraminer, Pinot Gris) but SafŒno™ UCLM S325 also gives very good results on very aromatic cultivars such as Sauvignon Blanc or Sémillon.

Above 13% vol./vol., SafŒno™ 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 SafŒno™ UCLM 325 with SafŒno™ BC S103 may be beneficial to keep the aromatic potential of the variety while achieving a correct fermentation.

使用

将所需量的酵母轻轻倒入宽容器中 10 倍于其重量的 30-35°C 自来水中。注意要用一层薄薄的酵母覆盖住整个水面。

静置 20 分钟。

轻轻搅拌以完成酵母的补水，同时避免在适应之前形成块状。

通过给罐中添加葡萄汁并搅拌混合物，逐渐使酵母悬浮液的体积加倍，这样酵母发酵剂的温度就会降低，酵母开始活化。

静置 10 分钟。

在气泵送气过程中，将酵母发酵剂均质化并加入发酵罐中

SafŒno™ UCLM 325 技术特点

→ Rapid fermentation start
→ Good fermentation strength on clarified musts
→ Alcohol tolerance: Not recommended above 13% vol./vol. without adequate nutrition
→ Strong nitrogen requirement: In a must whose available nitrogen is between 150 & 180 mg/L, this strain requires at least 2 nitrogen supplies (20 g/hl DAP + 20 g/hl Springferm™ at yeast inoculation and 20g/hl DAP or Springferm™ between third and mid fermentation)
→ Fermentation temperature: 12 to 35°C.

→ Sugar/Alcohol yield: 16.5 g/L for 1% vol./vol.
→ Low production of volatile acidity, SO₂ and acetaldehyde (less than 24 mg/L)
→ High glycerol production: 10 g/L
→ ß-glycosidase activity increasing the aromatic potential of terpenic varieties.

Lesaffre 的专业知识和持续改进的酵母生产工艺，使干酵母具有卓越的品质，能够耐受非常广泛的使用，包括低温或无需补水，而不会影响其活力、动力和/或分析特性。酿酒师可以选择最适合其需求的使用条件，即：
- 直接接种：将酵母倒在至少 10 倍重量的葡萄汁表面（可以直接倒在罐内，或者在白葡萄酒和桃红葡萄酒沉淀后在罐内注水时倒）。轻轻搅拌以避免结块。立即通过气泵通气将其转移到罐中（或使罐内容积均质化）。
- 事先补水：将酵母在室温下倒入10 倍于其重量的自来水表面。轻轻搅拌以避免结块。等待 20 分钟，然后通过气泵通气将其转移到罐中。

Packaging

Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg).
Carton of 1 vacuum-packed box of 10 Kg (Full box net weight: 10 kg).

Guarantee

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 (during 3 years) and 10°C for an extended storage (4 years).

Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.

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.

本技术表中包含的数据是我们在上述日期对产品知识的准确记录。它们是 S.I.Lesaffre 旗下公司 Fermentis 公司的独家财产。确保该特定产品的使用符合法律规定是用户的责任。