Premier Classique Wine Yeast - Red Star

Fermentative Properties

• Short lag phase and medim regular kinetics.
• Killer factor sensitive but excellent settlement into the must.
• Good alcohol resistance (up to 15% vol.).
• Ability to ferment within a large temperature range (14°C to 35°C, 57°F to 95°F) and recommended for fermentations with limited temperature control (unjacketed tanks and barrels).
• Low nitrogen requirements and good resistance to difficult conditions (strongly clarified musts, high SO2 content).
• Very low production of volatile acidity.

Organoleptic Properties

• Limited impact on the aromatic profile of the wine to highlight high quality grape.
• Good respect of varietal and terroir characteristics.
• Clean strain characterized by a very low production of volatile acidity and acetaldehyde.

Suggestions of Applications

• Ideal strain to secure regular fermentaions even in barrels.
• Well adapted to the production of high quality wines: full-bodied reds, rosé, and white wines.
•  Strongly recommended for Bordeaux varietals.

Dosage

• 0.76 to 1.14 grams per gallon
• 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.)

Recommendations of usage

• Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast.
• Let it rest for 20 minutes.
• Gently stir to complete the yeast rehydration and avoid the formation of clumps.
• Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C.
• Let it rest for another 10 minutes.
• Homogenize and incorporate the yeast starter to the must.

Storage