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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
  • 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 – Metschnikowia pulcherrima.

Enological benefits:

  • The time between grape harvest and yeast addition is a major risk for the development of microbial spoilages (non-Saccharomyces yeasts, such as Brettanomyces, that often result in deviations, as well as bacteria, etc.).
  • Instead of destroying these microorganisms with sulfites, bioprotection helps to control the ecological niche with a known selected yeast.
  • Lamothe-Abiet has selected Excellence® B-Nature® through extensive research. This Metschnikowia pulcherrima strain has particular characteristics that make it suitable for bioprotection:
    • Control of natural flora when harvesting
    • Reduce the amount of compounds that combine SO2
    • Increase the wine’s aromatic complexity
    • Decrease the dosage of SO2 on the grapes

Product Applications

Use the Excellence® B-Nature® as soon as possible on grapes or must for optimal control of the indigenous flora. Sprinkle directly the Excellence® B-Nature® or dissolve it in 10 times its weight of water (30°C) for better distribution. Prevent any differences in temperature between the must and the preparation from exceeding 10°C. The total preparation time for rehydration must not exceed 4 hours. At the end of the pre-fermentation phase, inoculate the recommended dosage with Saccharomyces cerevisiae to start the alcoholic fermentation.

Dosage: 3 to 5 g/hL.

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