EnartisFerm SB

Identification & Functionality

Ingredient Name

Bakers Yeast

Food Ingredients Functions

Yeast

Ingredients

Saccharomyces Cerevisiae

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures

Features & Benefits

Labeling Claims

Organic

Sensory Aroma Characteristics

SB assures regular and complete fermentation of white, red and rosé wines. It is recommended for the fermentation of big volumes and when there is no control of the fermentation conditions. Aromatically neural, it respects the varietal character.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Oenology

Food & Nutrition Applications

Wine

Applications

White, red and rosé wines Fizzy wine fermented in pressure tank Re-fermentation after chaptalization Poor control of fermentation conditions

Dosage

• Fermentation of sparkling wine in pressure tank: 10-20 g/hl (0.8 – 1.67 lb/1000 gal).
• Primary fermentation: 20-40 g/hl (1.67 - 3.3 lb/1000 gal).
• The highest dosages are recommended in case of rotten grapes, high sugar content and difficult microbiological conditions.

Instructions For Use

1. Suspend dry yeast in 10 times its weight of clean, warm (35-38°C or 95-100°F) water. Stir gently.
2. Let suspension stand for 20 minutes, then stir gently again.
3. Add suspension to juice when beginning to fill the fermentation tank. The difference in temperature between yeast suspension and juice should not exceed 10°C (50°F).
4. Homogenize by pumping over or mixing inoculated juice.

Working to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast.

Properties

Microbiological Values

	Value	Units	Test Method / Conditions
Fermentation Temperature	15-30	°C(°F)	-
Lag Phase	Short	-	-
Fermentation Speed	High	-	-
Alcohol Tolerance	max. 15	% v/v	-
Killer Factor	Neutral	-	-
Resistance to free SO2	50.0	mg/L	-
Resistance to low temperature	Good	-	-

Regulatory & Compliance

Certifications & Compliance

Organic Certified,

USDA NOP Certified

Packaging & Availability

Packaging Type

Sachets

Packaging

1. Vacuum packed in 0,5 -10 kg sachet
2. Sealed package: keep in a cool (preferably 5-15°C or 41-59°F) and dry place.

Storage & Handling

Storage

Opened package: carefully reseal and store as indicated above; use quickly.