YEASTIE®

YEASTIE® is a natural yeast selected for its ability to dispense with rehydration without loss of performance. Tests, under conditions of temperature stress and osmotic shock, have validated its robustness, resistance and fermentation capacity.

YEASTIE® can be inoculated directly in order to initiate alcoholic fermentation on musts with low turbidity (50-80 NTU) and in the presence of molecular SO2.

Production of wines of all colours in accordance with direct inoculation criteria. Refer to the decision tree on the back of the technical datasheet (page 2).

Add directly to the must when sprinkled or pumped, before, during or after filling the tank to be
inoculated.

Fermentation characteristics:

• Species: Saccharomyces cerevisiae var cerevisiae
• Optimum fermentation temperature range: 14—30 °C
• Fermentation kinetics: rapid.
• Alcohol tolerance: up to 16% vol.
• Production of volatile acidity: low
• Nitrogen requirements: low to average
• Fructophilic
• Resistance to SO2, osmotic shock and thermal shock