Yeast (500g) for red wines Zymaflore F15

Yeast (500g) for red wines Zymaflore F15

Yeast for red wines rich in aromas and roundness (high glycerol production), with a predisposition to long ageing. High resistance to alcohol (16% vol).

Final result:
Aromatic, round and structured wine, easy to drink even after short ageing.

Recommended for grape varieties:
Merlot, Cabernet Sauvignon, Primitivo, Nero d'Avola

Fermentation characteristics:

• Alcohol tolerance: up to 16% vol.
• Wide range of tolerated temperatures in AF: 20 - 32°C.
• Nitrogen requirement: medium.
• Low production of volatile acidity and H₂S.

Aromatic and organoleptic characteristics:

• Important producer of glycerol.
• Effective enhancement of the typical varietal expression of the vine.
• Enhancement of the phenolic potential of the grapes.

Average dose of use:
15-30 g/hL

Packaging:
500g bag.

Store in a dry place, at a moderate temperature (4 to 8°C) and in the original packaging. The best use-by date is 18 months.

Dry wine-making yeast, suitable for use in foodstuffs. Complies with the International Oenological Codex. Does not contain GMOs.

Preparation:
Rehydrate according to the protocol indicated on the packaging.

• Use a clean container of inert material.
• Do not mix with other products (except Superstart)
• Use the product immediately after preparation
• Do not use if the package is not intact

Analysis Type:

• Moisture (%): < 8
• Live cells LSAS (CFU/g): ≥ 2×10¹⁰
• Lactic bacteria (CFU/g): < 10⁵
• Acetic bacteria (CFU/g): < 10⁴
• Yeasts of genus other than Saccharomyces (CFU/g): < 10⁵
• Yeasts of different species or strain (%): < 5
• Coliforms (CFU/g): < 10²
• Moulds (CFU/g): < 10³
• E. Coli (/g): abs.
• Salmonella (/25 g): abs.
• Staphylococcus (/g): abs.
• Lead (ppm): < 2
• Arsenic (ppm): < 3
• Mercury (ppm): < 1
• Cadmium (ppm): < 1