Yeast (500g) for sparkling wines Zymaflore Spark

Yeast (500g) for sparkling wines Zymaflore Spark

Specifically for sparkling wine and fermentation in difficult situations. Yeast for sparkling wine and winemaking, also suitable for restarting fermentation. It stands out for its aromatic fineness and resistance to alcohol, pressure and low temperatures. For oenological use.

Product objective:
Expression of great elegance and finesse, while respecting the characteristics of base wines. Low nitrogen requirement and high resistance to alcohol.

Fermentation characteristics:

• Alcohol tolerance: up to 17% vol.
• Tolerated temperature range in AF: 10 - 32°C.
• Assimilable nitrogen requirement: low.
• Reduced production of volatile acidity and H₂S.
• Reduced latency phase.

Aromatic and organoleptic characteristics:

• Aromatic finesse.
• High suitability of the lees produced for use in ageing.
• Suitable for the primary fermentation of still wines (both white and red); ideal for sparkling wine; very suitable for the constitution of fermentation restart.

Average dose of use:

• White wines: 20 - 30g/hL.
• Red wines: 15 - 20g/hL.
• Fermentation restarts: 30 - 50g/hL.

Packaging:
500g bag.

Store in a dry place, at a moderate temperature (4 to 8°C) and in the original packaging. The optimal 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 (/25g): abs.
• Staphylococcus (/g): abs.
• Lead (ppm): < 2
• Arsenic (ppm): < 3
• Mercury (ppm): < 1
• Cadmium (ppm): < 1

The ZYMAFLORE F15®, VL3®, and more recently X5®, X16®, FX10® and RX60® yeasts are worldwide references.
Nowadays, winemakers expect much more from yeast than the simple and complete transformation of sugars. It is thanks to this investment in research and development that LAFFORT is able to offer, through its ZYMAFLORE® range, oenological yeasts adapted to revealing the intrinsic potential of the grape while offering excellent fermentation performance.