Bioferm Cool 100g - Dried Wine Yeast

Bioferm Cool 100g - Dried Wine Yeast

Saccharomyces Cerevisiae var. Bayanus. Yeast is specially selected for its ability to ferment wines at low temperatures. Produces wines with a fruity character when slowly fermented at 13-17 °C. Ferments at temperatures starting at 8 °C!

Dosage:

 2 g/10 litres when temp. > 15 °C.

 3 g/10 litres when temp. < 15 °C.

Product Description: 

Bioferm Cool is a specially selected pure dry yeast for the inoculation of cold grape musts, even as of 10°C, and for a gentle, aroma-preserving, temperature-controlled cold fermentation (approximately 13°C-17°C).

When selecting this yeast strain LW 317-30 of the species Saccharomyces cerevisiae (var. bayanus), particular importance was attached to a high final fermentation degree despite low fermentation temperatures. Tastings prove the pronounced fruity character of Bioferm Cool. Permitted according to the laws and regulations currently in force in the EU. Purity and quality are proved by specialised laboratories.

Product and Effect: 

Bioferm Cool is used for the aroma-preserving fermentation of musts at low fermentation temperatures, as well as for the inoculation of cold musts. The yeast Bioferm Cool was isolated in pure culture by constant selection in cold media. With this yeast, it is possible to realise a quick onset of fermentation, also when must temperatures are low. By the application of Bioferm Cool, citrus and grapefruit notes, as well as apple and peach aromas and rose fragrances, are released from the grape/must potential. After fermentation, the wines present themselves with a well-balanced aroma and freshness. Of course, Bioferm Cool can also be applied at higher fermentation temperatures. The yeast ferments through rapidly and safely. The sulphide off-flavour formation of Bioferm Cool is negligible, and the foam formation during fermentation is very low. Its influence on malolactic fermentation is rather inhibiting. Favourable fermentation temperatures for the course of fermentation and for sensory evaluation: 13-17°C. Alcohol

tolerance: 15 % by vol.

Dosage: 

An addition of 20-30 g Bioferm Cool/100 L grape must produce an optimal number of viable yeast cells per mL must. This high number of cells assures an immediate onset of fermentation and a predominance over wild yeast cultures.

Application: 

The rehydration of Bioferm Cool is carried through in an approximately tenfold amount of a lukewarm 1:1 mixture of grape must and water (37-42 °C). Bioferm Cool is stirred in slowly. Allow swelling 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 not exceed 8 °C. Otherwise, a so-called yeast shock might result, and many yeast cells would be damaged, leading to impaired yeast performance. It is advisable to add the biological yeast activator and yeast nutrient VitaDrive® F3 in the same amount as the yeast to the rehydrated yeast starter after about 10 minutes time. As soon as the fermentation process is actively setting in, it is recommended to control the temperature to keep the fermentation process at the required level.

Storage:

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