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Technical Specifications

PHYSICAL

  • Appearance & colour: Light brown fine granulates

MICROBIOLOGICAL

  • Other yeasts: < 105 UFC/g
  • Mould: < 103 UFC/g
  • Lactic bacteria: < 105 UFC/g
  • Acetic bacteria: < 104 UFC/g
  • Salmonella: Absence/25g
  • Escherichia coli: Absence/1g
  • Staphylococi: Absence/1g
  • Coliforms: < 102 UFC/g

COMPOSITION

  • Revivable yeast: ≥ 1010 UFC/g
  • Humidity: < 8 %

LIMITS

  • Lead: < 2 mg/kg
  • Mercury: < 1 mg/kg
  • Arsenic: < 3 mg/kg
  • Cadmium: < 1 mg/kg

Features and Benefits

Formulation: Active dry yeasts – Saccharomyces cerevisiae.

Enological benefits:

  • Excellence® FTH is specialized in revealing varietal aromas. It produces large amounts of volatile thiols (3MH, A3MH, 4MMP, and BMT), giving a mineral, citrus fruit profile with intense notes of exotic fruits.
  • Fermentary aromas give complexity to wines produced with this yeast. Low production of volatile acidity and H2S ensures the precision of the aromas.
  • Excellence® FTH is resistant to difficult fermentary conditions:
    • High potential alcohol (>15% abv.).
    • Low turbidity (>50 NTU).
    • Low temperature (>12°C).

Product Applications

In difficult fermentary conditions (high Potential Alcohol, extreme temperatures, low turbidity, etc.) or for an optimal revelation of aromas, we highly recommend the use of ŒnoStim®.

With ŒnoStim®:

  • Dissolve progressively ŒnoStim® (30 g/hL)* in 20 times its weight of warm water (37°C) while continuously stirring to avoid lump formation.
  • Add the selected yeast (20 g/hL)*, stir gently, and wait 20 minutes before adding the same volume of must from the tank to inoculate.
  • Repeat this operation until the difference between the starter culture and the tank is less than 10°C. This step should last between 10 and 20 minutes.
  • Add the yeast to the tank and mix.

*Based on the must volume to be fermented.

Without ŒnoStim®:

  • Add the selected yeast in 10 times its weight of hot water (35 to 40°C) and mix gently.
  • Wait 20 minutes, then add an equal volume of must from the tank to be inoculated.
  • Repeat this operation until the difference between the starter culture and the tank is less than 10°C. This step should last between 10 and 20 minutes.
  • Add the yeast to the tank and mix.

Dosage: 20-30 g/hL.

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