SafŒno™ UCLM S377

适合长期贮藏陈酿且果味浓郁的红葡萄酒

SafŒno™ UCLM S377 was selected by the Castilla La Mancha University for its ability to produce very structured long ageing red wines.

Still wines. Dosage: 20 g/hl
Fermentation restart. Dosage: 30 to 40 g/hl

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

For mediterranean style varieties

SafŒno™ UCLM S377 was selected for its respect of the terroir & varietal character. It allows increasing varietal characteristics of Syrah, Mourvèdre, Tempranillo and Grenache, and other sun-kissed varieties.

For premium red wines

SafŒno™ UCLM S377 gives excellent results for full-bodied but well-balanced wines. Its rather slow fermentation kinetic is very convenient for wines incurring a fermentation maceration of over 10 days allowing the wine maker to elaborate finely structured wines. Indeed, during the fermentation the progressive alcohol production is favorable to a good polyphenolic extraction.

Wines produced present an excellent ageing capacity (Tempranillo de Crianza, Cabernet Sauvignon, Syrah) and have an important volume thanks to SafŒno™ UCLM S377’s high glycerol production.

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。

通过从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。

在气泵通气的过程中，将酵母发酵剂均质化并加入发酵罐中。

SafŒno™ UCLM S377 技术特点

→ Rapid fermentation start
→ Rather slow fermentation kinetic
→ Total loss of sugars
→ Alcohol tolerance: 14-15 % vol./vol.
→ Fermentation temperature: 16 to 35°C. This strain is sensitive to brutal temperature changes, it requires regular fermentation conditions.
→ High nitrogen requirement: In a must which available nitrogen is between 150 and 180 mg/L this strain requires at least 2 nitrogen supplies (20g/hl DAP + 20g/hl Springferm™ at yeast inoculation and 20g/hl of DAP and Springferm™ between the third and mid-fermentation).
→ Strong resistance to SO2

→ Sugar/Alcohol yield: 16.5 g/L for 1% vol./vol.
→ Low production of volatile acidity (< 0.25 g/L) and of acetaldehyde (<28 mg/L)
→ No production of sulfur compounds
→ High production of glycerol : 10 g/L

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（或使罐容积均质化）。
- 事先补水：将酵母倒入室温下 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。