Special neutral granular yeast for sparkling wine production by the traditional method. Good flocculation properties, can also be used in stagnant fermentation or for refermentation.
Special neutral granular yeast for sparkling wine production by the traditional method. Good flocculation properties, can also be used in stagnant fermentation or for refermentation.
With the traditional method this yeast produces wines of great finesse, without undesirable notes. Vinoferm Champ is resistant to high levels of CO2 and has a high alcohol tolerance. It develops typical grape variety aromas and harmoniously integrates floral notes.
Features:
Grape varieties:
Suitable for all grape varieties.
Dosage:
15-25 g/hl
Use:
Stir 1 part yeast into 7 parts water and 3 parts must at 35-40°C. Leave to rehydrate for at least 15 minutes. Then add to the must. Make sure the temperature difference between the yeast starter and the temperature of the must in your fermentation tank is no more than 10°C.
Shelf life:
Vacuum-packed. Store unopened in a cool, dry place (<15°C, ideal 4-8°C). Use within 2-3 days of opening.
|
OenoBioTech |
Data sheet
Dimensions (incl. Packaging)
