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dried yeast Oenoferm Rouge 500 g

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Availability: Up to 10 days
Red wine
Oenoferm ROUGE
Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glycosidase activity will retain a see full description
Gross price: 37
Net price: 30
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DESCRIPTION

Oenoferm ROUGE
Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glycosidase activity will retain a maximum of antocyanes. Quick fermentation start and good final density. Delivers clean wines with few fermentation by-products. Dosage: 15 g/100 litres must at +15 °C.


Click here for a comparing table of yeast characteristics of the complete Erbslöh range.

 

How to add yeast?
The order in which you add ingredients is important for the end result of a wine. One ingredient is capable of influencing the effect of another, even in a negative way. Yeasts are always added AFTER the nutrients! Dried yeasts need to be rehydrated first: dissolve the required quantity of yeast in 10x its weight of lukewarm water (30-35 °C) or preferably 50 % diluted juice. So, e.g. 7 g of yeast in 70 ml of water and/or 100 g yeast in 1 litre of water/juice mixture. Stir gently. Let it rehydrate for 15 minutes (some foaming might occur) and stir gently again. Now add the yeast solution to your must while stirring/ pumping firmly. Ensure that the temperature difference between the yeast solution and the must does not exceed 7 to 10 °C. When the difference in temperature is larger, cool the yeast suspension further down before adding. NEVER scrimp on yeast! A healthy yeast colony is necessary for a consistent fermentation of your must. Keep your dried yeast in a refrigerator.

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Seweryn Fabijaniak
expert in the production technology of wines, juices, meads and many other drinks. An experienced advisor in the field of design and machinery of broadly understood fruit and vegetable processing plants.