Skip to content

Technical Specifications

SIHA Active Yeast 7 (Riesling Yeast) produces particularly fruity and typical Riesling wines. The character of the wine is clearly distinguishable in a clear bouquet depending on the vine sort and vineyard location. SIHA Active Yeast 7 (Riesling Yeast) produces no unwanted fermentation side products such as SO2, H2S, acetaldehyde, pyruvic acid (pyruvate), α-ketoglutaric acid, volatile acids, and esters.

The 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. SIHA Active Yeast 7 (Riesling Yeast) forms extremely small quantities of glucane and urethane during fermentation.

Features and Benefits

The specific advantages of SIHA Active Yeast 7 (Riesling Yeast):

  • Carefully selected over many years in order to obtain the typical Riesling character
  • Capability to produce very varied wines because the typical bouquet of the sort and location is accentuated
  • Negligible frothing
  • Rapid fermentation start
  • Little formation of unwanted fermentation side products (SO2, acetaldehyde, volatile acid, H2S, ester)

Product Applications

The musts in each single fermentation drum should be treated with SIHA Active Yeast 7 (Riesling Yeast) in good time. Longer periods of standing favor the uncontrolled reproduction of wild yeasts and unwanted bacteria.

The optimum fermentation temperature is 59 – 72°F (15 – 22°C). A starting and fermentation temperature of at least 50°F (10°C) is necessary.

SIHA Active Yeast 7 (Riesling Yeast) is best stirred into 10 times the amount of a fifty-fifty must-water mixture at 68 – 86°F (20 – 30°C), left for about 10 minutes, then stirred thoroughly again and added to the must. SIHA Active Yeast 7 (Riesling Yeast) 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%. 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 fermentation and metabolic conditions. To complete the fermentation of stopped wines, the addition of 1.3 lb/1,000 gal (15 g/hL) SIHA Fermentation Salt yeast nutrient fermentation aid (diammonium phosphate) is recommended.

For best results, it is advantageous to let the yeast become accustomed to the fermentation conditions. This is done by adding the yeast quantity required for the whole amount of wine to about 10% of the material for fermentation until about half of the sugar present has been used up. Then this mixture is added to the remaining 90% of the wine to be fermented.

Related Products

Excellence FW

Excellence® FW is a specific yeast for fruity white and rosé wines made from medium to well-matured grapes. Thanks to its high production of esters and some thiol compounds, it produces aromatic win...

WhiteArome

SIHA WhiteArome is a newly selected pure yeast with special flavour formation for grape varieties such as Riesling, Pinot Blanc, Pinot Gris, Gutedel, and Muscat.

Cryarome

SIHA CRYAROME yeast is known for its excellent cold fermenting properties and high aroma yield. It tolerates temperatures up to at least 59 °F (15 °C) and ferments sufficiently at lower temperatures...

Excellence X-Fresh

Excellence® X-FRESH addresses the challenge of maintaining balance and aromatic freshness in wines due to rising temperatures. Selected for its natural acidifying properties, it improves freshness an...
Let’s talk

Our team is ready to discuss how we can find a performance solution for you.

Contact Us