Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts

Fervens™ MS-08

Fervens™ MS-08 is yeast is selected for use in structured red wines. In particular it possesses an elevated resistance to high levels of alcohol (15.5% v/v) and a good varietal expression.

Brand: Fervens (12 products)

Ingredient Name: Wine Yeast

Ingredient Origin: Fermentation

Functions: Yeast

Physical Form: Granules, Solid

Labeling Claims: Non-GMO

End Uses: Wine

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Wine Yeast
Ingredient Origin
Fermentation
Food Ingredients Functions
Yeast
Ingredients
Wine Yeast
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Labeling Claims
Non-GMO

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Beverage
Oenology
Food & Nutrition Applications
Wine
Application

This yeast is selected for use in structured red wines. In particular, MS-08 possesses an elevated resistance to high levels of alcohol (15.5% v/v), adapts to diverse fermentation conditions such as high temperature, and possesses good varietal expression. Depending on the conditions of fermentation, it slightly degrades malic acid. If malolactic fermentation is desired, this feature could facilitate a more rapid onset of the malolactic fermentation. On the palate, wines produced with MS-08 possess good softness which is accompanied by general organoleptic complexity. MS-08 is recommended specifically for vinification of Sangiovese and Cabernet grapes and, in general, to obtain red wines with good longevity. For the best qualitative fermentation results, good nitrogen nutrition is recommended in the early stages of vinification.

Dosage
  • Red and rosé: 20-30 g/hl

Properties

Physical Form
Granules,
Solid
Typical Properties
ValueUnitsTest Method / Conditions
Physical Stategranules-DC 1.01
Colorbeige-DC 1.02
SmellTypical-DC 1.03
Activity Test (Residual Sugar <0,1%)max. 120-DC 7.04
Living Cellsmin. 10 billionsper gDC 7.01
Not Cereviesiae Yeastmax. 100000per gOIV
Lactic Bacteriamax. 100000per gOIV
Acetic Bacteriamax. 10000per gOIV
Dry Mattermin. 92%DC 1.06
Moisture Contentmax. 8%DC 1.06
Ash Contentmax. 6%DC 1.07
Dispersibilitygood-DC 1.04

Technical Details & Test Data

Microbiological Properties

Saccharomyces cerevisiae.

  • Killer-factor: present.
  • Fermentation conditions: > 14 C°.
  • Alcohol tolerance: 15.5%.
  • Fermentation rate: good start of fermentation with regular course to the end of it.
  • Nutritional requirement: good nitrogen nutrition is recommended specially with high alcoholic content.
  • Low production of acetaldehyde, volatile acidity and sulfur compounds
Oenological Properties
  • Aromatic characteristics: good varietal expression.
  • Taste properties: full bodied wines with good roundness.
  • Main use: primary fermentation of red grapes, also with prolonged skin contact.
  • Suggested for: Sangiovese, Cabernet Franc, Cabernet Sauvignon, Merlot, Zinfandel, etc.
Classifications and Declarations

Compliance with regulations

  • EU Reg. 2019/934 - Codex OIV (oenology)
  • Product not certified as organic, but allowed for organic wine production if the organic version isn’t available (EC Reg. 889/2008)

Other statements

  • This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)

Packaging & Availability

Packaging Type
Bags
Packaging
  • 500 g vacuum-sealed bag.

Storage & Handling

Storage
  • store in a cool and dry place
  • Keep the product in its whole package in a cool place, away from moisture.