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Fervens™ Trebby

Fervens™ Trebby is For fresh and fruity white wines. Used mainly in the primary fermentation of white grapes with little aromatic properties.

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

Strain of Saccharomyces cerevisiae used mainly in the primary fermentation of white grapes with poor aromatic properties. Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation by choosing a strain with good vigor and with the ability to deplete sugars quickly. Trebby can be used successfully in white or red musts derived from grapes which, due to improper ripening, have an aromatic content lower than expected. In order to obtain the best organoleptic results and wine longevity, it is advisable to use Trebby in combination with proper nutrition including protective factors. In this way the aromas and freshness conferred by the yeast will be preserved from an early aging

Dosage
  • White 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: 14%.
  • Fermentation rate: good start of fermentation with regular course to the end of it.
  • Nutritional requirement: a proper nutrition contributes to the best organoleptic results.
  • Low production of acetaldehyde, volatile acidity and sulfur compounds.
Oenological Properties
  • Aromatic characteristics: elevated production of fermentation esters and acetates.
  • Taste properties: good balance between acidity and roundness.
  • Main use: primary fermentation; musts from carbonic maceration (nouveau wines).
  • Suggested for: Ugni blanc, Chardonnay and white grapes with little aromatic properties.
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
  • 500 g vacuum-sealed bag.
  • 10 kg 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.