Excellence STR
Excellence® STR is a strain with very high fermentary capacities. It enhances the aromatic potential of white and rosé wines thanks to its exceptional capacity to produce fermentary aromas.
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
- Staphylococci: Absence/1g
- Coliforms: < 102 UFC/g
COMPOSITION
- Revivable yeasts: ≥ 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® STR produces complex, fresh, and fruity wines, even under difficult conditions:
- Alcohol tolerance up to 15% abv.
- Low nitrogen requirement.
- Resistant to low temperatures, down to 12°C.
- Adapted to low turbidities, down to 50 NTU.
- It has excellent fermentation kinetics, allowing it to complete the fermentation within ten to fourteen days, whilst producing low amounts of volatile acidity and H2S.
- Excellence® STR produces high amounts of various esters:
- Isoamyl acetate (banana).
- Phenylethyl acetate (rose).
- Phenyl-2-ethanol (hyacinth).
- Hexyl acetate (pear).
- This gives wines with complex aromas. Thiol production is moderate and helps to underline the wines’ tension.
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.
