Oenoferm Freddo (500 g)

No. d'article31-15305
Prix $49.2
prix par 500 gram
Excluant les taxes
En stock
500 gram

Description

OENOFERM� FREDDO is a specifically selected strain for the inoculation of cold grape must

� For must as low as 10�C/50�F
� Known for its aroma preserving capabilities
� Wines produced with Oenoferm� Freddo are known to promote citrus, grapefruit, apple and peach
� Known to inhibit malolactic fermentation

Dosage
20-30g/hL

Usage

The rehydration of Oenoferm� Freddo is carried through in an approximately tenfold amount of a lukewarm 1:1 mixture of grape must and water (37-42 �C). Oenoferm� Freddo is stirred in slowly. Allow to swell for 20 minutes. The yeast suspension is then added to the vat under constant stirring. The temperature difference between the warm yeast starter and the cool must should not exceed 8 �C. Otherwise a so-called yeast shock might result and many yeast cells would be damaged leading to impaired yeast performance.

Storage
Vacuum-packed. Store cool and dry. Reseal opened packaging tightly and immediately and use up within 2-3 days.

Spécifications

Marque
Erbsloeh
Compatibilité avec la fermentation malolactique
Sous la moyenne
Tolérance à l'alcool
15%
Facteur killer
Oui
Cinétique de fermentation
Modérée
Température maximale
17°C
Température minimale
13°C
Besoins en nutrition
Faibles
Espèce
S. bayanus

Oenoferm Freddo (500 g)

No. d'article31-15305
Prix $49.2
prix par 500 gram
Excluant les taxes
En stock
500 gram

Description

OENOFERM� FREDDO is a specifically selected strain for the inoculation of cold grape must

� For must as low as 10�C/50�F
� Known for its aroma preserving capabilities
� Wines produced with Oenoferm� Freddo are known to promote citrus, grapefruit, apple and peach
� Known to inhibit malolactic fermentation

Dosage
20-30g/hL

Usage

The rehydration of Oenoferm� Freddo is carried through in an approximately tenfold amount of a lukewarm 1:1 mixture of grape must and water (37-42 �C). Oenoferm� Freddo is stirred in slowly. Allow to swell for 20 minutes. The yeast suspension is then added to the vat under constant stirring. The temperature difference between the warm yeast starter and the cool must should not exceed 8 �C. Otherwise a so-called yeast shock might result and many yeast cells would be damaged leading to impaired yeast performance.

Storage
Vacuum-packed. Store cool and dry. Reseal opened packaging tightly and immediately and use up within 2-3 days.

Spécifications

Marque
Erbsloeh
Compatibilité avec la fermentation malolactique
Sous la moyenne
Tolérance à l'alcool
15%
Facteur killer
Oui
Cinétique de fermentation
Modérée
Température maximale
17°C
Température minimale
13°C
Besoins en nutrition
Faibles
Espèce
S. bayanus