Yeast (500g) Zymaflore F83 for red wines

Yeast (500g) Zymaflore F83 for red wines

Red wine yeast selected on Sangiovese grapes (in Tuscany). Lends itself to the production of soft and fruity wines, ready for quick release on the market. Strain isolated from the University of Florence. High resistance to alcohol (16.5% vol).

Product objective: Fruity, soft and floral wine; for Mediterranean-type grape varieties.

Recommended for grape varieties: Sangiovese, Cannonau, Negroamaro, Primitivo

Fermentation characteristics:

• Alcohol tolerance: up to 16.5% vol.
• Tolerated temperature range in AF: 20-30°C.
• Nitrogen requirement: low.
• Very good fermentation kinetics.
• Low production of volatile acidity and acetaldehyde.

Aromatic and organoleptic characteristics: High production of fermentation aromas capable of enhancing in particular the most typical expression of Sangiovese del Chianti. Good producer of glycerol.

Average dosage: 15-30g/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 (/25g): abs.
• Staphylococcus (/g): abs.
• Lead (ppm): <2
• Arsenic (ppm): <3
• Mercury (ppm): <1
• Cadmium (ppm): <1