PREMIUM TIOL - Enologica Vason - Saccharomyces Cerevisiae

Enhanced TDS

Ingredient Name: Bakers Yeast
Food Ingredients Functions: Yeast
Ingredients: Saccharomyces Cerevisiae
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Characterstics: It is perfectly suited to ferment Premium quality wine, giving roundness and elegance. Its ability to express the thiolic compounds (3MH and 3MHA) present in the must as odorless precursors, is the right choice for a full expressive bouquet. PREMIUM® TIOL prevails over indigenous microflora quickly, ensuring safe and clean fermentations, with low production of volatile acidity. With good nutrition and rehydration, it is able to reach high alcohol levels (15,4 % vol.). Optimum temperature range: 14°C – 25°C.

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Oenology
Food & Nutrition Applications: Wine
Applications: PREMIUM® TIOL is particularly suited for elegant white and rosè wines, characterized by the presence of thiol precursors. However, its ability to carry out clean fermentations, with fruity and floral notes, make it the right strain to enhance the bouquet of different varieties. Sur lies aging is advisable for this strain, in order to obtain round and silky wines.
When using PREMIUM® TIOL comply with the relative legal regulations in force.
Directions For Use: Add the necessary quantity of yeast in ten parts of warm water (40°C) containing 1 to 2 % sugar. After 30 minutes, stir and gradually add to the must, being careful to avoid fast drops of temperature. In order to facilitate the multiplication of the yeast cells, it is advisable to supply oxygen through gentle aeration at this step. Once the yeast is rehydrated and in active fermentation, it can be incorporated to the must to be fermented. It is advisable to gradually transfer the must on the reactivated yeast already present at the bottom of the fermentation tank. For more detailed information on nutrient management and to optimize fermentation, please contact our technical service or check the official procedures.
Dosage: 20 g/hL in white and rosè vinification

Hazard: Based on the current European regulations the product is classified: not hazardous.

Storage: Store in a cool and dry environment. In these conditions, it keeps its activity until the expiration date reported on the label. Reseal opened packages carefully.