Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Saccharomyces Cerevisiae
- Technologies
Features & Benefits
- Characterstics
The choice of this strain was the result of a characterisation process which was based primarily on laboratory tests, and secondly on experimental vinification tests performed during the harvests of 1999, 2000 and 2001, at the Experimental Center for the Vitiviniculture of the Province of Verona. The olfactory component of wines obtained with the VP5 strain are prevalently characterized by intense and persistent fruity aromas (cherries, sour cherries...). This means that it is particularly suitable for the production of young wines if intending to bring out a fragrant aroma or fresh perfumes in a particular way. Monitoring performed using molecular techniques in various phases of the fermentation has always shown the strain's capacity to colonize the inoculated musts rapidly, and to maintain dominance until the end of fermentation.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
VP5 is particularly recommended for the production of red wines, mainly characterized by intense and persistent fruity aromas (cherries, sour cherries...). Given these characteristics, it is clearly very suitable for use with both rosés and new wines. Interesting on Reserve wines, which have a long aging, in order to keep their fresh aromas.
When using VP5 comply with the relative legal regulations in force.- Directions For Use
Dissolve the necessary quantity of yeast into 10 parts of warm water (40°C), containing 1-2% sugars; after half an hour, stir and then gradually add the filtered and sulphited must without causing sudden temperature decreases. In order to facilitate the multiplication of the yeasts, the substrate must not contain more than about 2% sugars and must have been suitably ventilated; during this phase, it is recommended to use complex fermentation activators such as V ACTIV PREMIUM®. The rehydrated yeast is in the active fermentation phase and can thus be added to the mass to be fermented. It is advisable to add the must gradually to the mass of reactivated yeast already present at the bottom of the fermentation tank.
For more detailed information regarding the management of nutritious substances and the optimisation of yeasts use, consult our technical service and official procedures.- Dosage
10-20 up to 25 g/hL both for red vinifications and for obtaining rosés and new wine
Safety & Health
- Hazard
Based on the current European regulations the product is classified: not hazardous.
Packaging & Availability
- Packaging Type
- Packaging
500 g polylaminate vacuum-sealed bags and 10 kg bags.
Storage & Handling
- Storage
The product has to be kept in a cool, dry place. Under these conditions, it will maintain its activity until the expiry date indicated on the label. Open sachets should be closed carefully and used as soon as possible.