Excellence CHD
Excellence® CHD is a specific yeast for Chardonnay winemaking, selected in partnership with IFV (Institut Français de la Vigne et du Vin). The wines produced reflect the varietal typicity of the grape variety and express a significant aromatic complexity.
Technical Specifications
PHYSICAL
- Appearance & colour: Light brown fine granulates
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
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
Features and Benefits
Formulation: Active dry yeasts – Saccharomyces cerevisiae.
Enological benefits:
- Excellence® CHD was selected in Burgundy to meet the vinification requirements of the Chardonnay grape variety. It produces complex wines combining varietal aromas and aromatic intensity with great volume in the mouth. The wines are well-balanced and reflect the typicity of the terroir.
- Due to its short lag phase and fast implantation, Excellence® CHD secures the start of alcoholic fermentation up to 15% alcohol content. The regular fermentation kinetics is a positive aspect for the aromatic complexity and the release of polysaccharides, which highly contribute to the roundness in the mouth.
- This strain has low nitrogen requirements and is resistant against Killer factor.
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®:
Sprinkle the ŒnoStim® (30 g/hL) progressively into 20 times its weight of hot water (~40°C) while continually mixing to avoid the formation of clumps. Leave to expand for 15 minutes, then add the selected yeast (20 g/L) and mix gently.
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 by pumping over.
Dosage: 20 g/hL.
