Active Yeast 8
SIHA Active Yeast 8 (Burgundy Yeast) is a dry, pure culture yeast formulated for fermenting red wine mashes and red wine musts. It offers color preservation, rapid fermentation start, and reliable thorough fermentation even under unfavorable conditions, suitable for producing red wines with stable color from wine types like late Burgundy, black Riesling, Trollinger, Portuguese, and other red wine sorts.
Technical Specifications
SIHA Active Yeast 8 (Burgundy Yeast) produces typical red wines with a particularly stable color. Through many years of selection, we have succeeded in greatly reducing the color adsorption of the yeast during fermentation. This very positive characteristic of the yeast is enhanced and ensured through ongoing selection efforts. Further selection objectives include high fermentation activity, vitality, and a high degree of final fermentation. Wild yeasts and unwanted bacteria are suppressed.
SIHA Active Yeast 8 (Burgundy Yeast) produces no unwanted fermentation side products such as SO2, H2O, acetaldehyde, pyruvic acid (pyruvate), α-ketoglutaric acid, volatile acids, and esters.
SIHA Active Yeast 8 (Burgundy Yeast) can produce up to 16% alcohol by volume. The practical alcohol yield is approximately 47% of the sugar content. For each lb (kg) of sugar fermented, approximately 247 kJ (59 kcal) of heat is released.
Features and Benefits
The specific advantages of SIHA Active Yeast 8 (Burgundy Yeast):
- Specially formulated for red wine mashes and musts
- Demonstrably less loss of color
- Selected over years for red wines with a typical character
- Very rapid fermentation start
- Little formation of unwanted fermentation side products
- Easy suspension by stirring in – simple application
Product Applications
The musts or mashes in each single fermentation drum should be treated with SIHA Active Yeast 8 (Burgundy Yeast) in good time. Longer periods of standing favor the uncontrolled reproduction of wild yeasts and unwanted bacteria.
The optimum fermentation temperature is 72 – 79°F (22 – 26°C). A starting and fermentation temperature of at least 54°F (12°C) is necessary. Heated musts/mashes may only be treated with SIHA Active Yeast 8 (Burgundy Yeast) when they have been re-cooled or have cooled down to 68°F (20°C).
The yeast is best stirred into 10 times the amount of a fifty-fifty must-water mixture at 86 – 95°F (30 – 35°C), left about 10 minutes, then stirred thoroughly again and added to the must. It can also be added directly to the must without suspension. The period until fermentation begins is only extended by a few hours as a result. However, to ensure reliable fermentation, the yeast quantity should be increased by about 20%.
In the case of red wine mashes, the yeast should always be suspended and added during the mash in portions.
The addition of 0.005 lb SIHA Vitamin B1 yeast nutrient fermentation aid per 1,000 gal (600 mg per 1,000 L) creates even better reproduction, fermentation, and metabolic conditions. To complete the fermentation of stopped wines, the addition of 0.8 lb/1,000 gal (10 g/hL) SIHA Fermentation Salt yeast nutrient fermentation aid (diammonium phosphate) is recommended.
