Active Yeast 10
SIHA Active Yeast 10 (Red Roman) is a dry pure culture yeast ideal for fermenting red wine mash and red wine must. It offers advantages like color retention, rapid fermentation activation, reliable fermentation even in unfavorable conditions, high alcohol tolerance, low SO2 production, and increased yield of sense-affecting polysaccharides. It is well-suited for southern wine varieties such as Cabernet Sauvignon, Lemberger, Syrah, Zinfandel, Dornfelder, and Saint Laurent.
Technical Specifications
SIHA Active Yeast 10 (Red Roman) achieves better color yield from mash fermentation. Through selective work over several years, the color adsorption of the yeast during fermentation has been drastically reduced. This extremely positive property—color retention in red wines—can be continually improved and made more reliable through further selection.
Wines fermented with SIHA Active Yeast 10 (Red Roman) are distinguished by a pleasant fruitiness and mouthfeel. Other aims in its development were high fermentation activity and vigor.
SIHA Active Yeast 10 (Red Roman) is characterized by good fermentation progress with a high final fermentation level. Wild yeasts and undesired bacteria are suppressed. There are no undesirable yeast byproducts such as SO2, H2S, acetaldehyde, pyruvic acid (pyruvate), α-ketoglutaric acid, volatile acids, or esters produced when using SIHA Active Yeast 10 (Red Roman). SIHA Active Yeast 10 (Red Roman) can produce up to 16% alcohol by volume. The practical alcohol yield is approximately 47% of fermenting sugar.
Features and Benefits
The specific advantages of SIHA Active Yeast 10 (Red Roman):
- Especially suited for fermentation of red wine mash and red wine must
- High alcohol tolerance of up to 16% alcohol by vol.
- Rapid fermentation activation and good ongoing fermentation in temperatures between 59 and 82 °F (15 – 28 °C)
- Strain with killer properties; is therefore able to counteract wild yeasts
- Increased yield of sense-affecting polysaccharides
- Biological acid decomposition is recommended
Product Applications
The must or mash in each fermentation barrel should be inoculated at an early stage with SIHA Active Yeast 10 (Red Roman). Longer standing times encourage the proliferation of wild yeasts and undesirable bacteria.
The quantities in the table are guidance values. They should be adjusted to individual conditions depending upon the health of the picked ingredients, temperature, barrel size, etc. The optimum fermentation temperature is between 59 and 82 °F (15 – 28 °C). The starting and fermentation temperature should be at least 50 °F (10 °C). SIHA Active Yeast 10 (Red Roman) should be added to heated must/mash only once it has been recooled to 68 °F (20 °C).
Allow SIHA Active Yeast 10 (Red Roman) to soak in 1.3 gal (5 L) lukewarm water for 10 minutes. Then reactivate in the must/water mixture in a ratio of 1:1 for 20 minutes. SIHA Active Yeast 10 (Red Roman) can also be added directly to the must without presoaking. The fermentation starting time is only increased by a few hours as a result. The required quantities should be increased by approximately 20%.
For red wine mash, the yeast should always be presoaked and added a portion at a time during mashing. 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 fermentation of red wines that have stopped fermentation, we recommend the addition of another 1.25 lb/1,000 gal (15 g/hl) SIHA Fermentation Salt yeast nutrient fermentation aid (diammonium phosphate).
