The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

DOSAGE

– 20 to 40 g/hl for first fermentation

USAGE

For sweet ciders, sweet and round mouthfeel strengthening candy like sensation.

SHELF LIFE

4 years from production date.

REHYDRATION PROCEDURE

Direct inoculation:

– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).

– Gently stir to avoid or break clumps.

– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

With prior rehydration:

– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.

– Gently stir to avoid or break clumps.

– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

TECHNICAL CHARACTERISTICS

– Regular slow kinetic

– Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).

– High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9

– Medium assimilation of fructose

– Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2

– High malic acid consumption (up to 1.4g/L)

– Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer

Product Info Sheet