Excellence DS
Excellence® DS is a yeast for the production of premium red wines. It is selected for its excellent fermentary abilities, even at high alcohol degrees, and its organoleptic contribution, which combines freshness with softness, structure, and finesse on the palate.
Technical Specifications
PHYSICAL
- Appearance & colour: Light brown fine granulates
MICROBIOLOGICAL
- Other yeasts: < 105 UFC/g
- Lactic bacteria: < 105 UFC/g
- Acetic bacteria: < 104 UFC/g
- Mould: < 103 UFC/g
- Salmonella: Absence/25g
- Escherichia coli: Absence/1g
- Staphylococi: Absence/1g
- Coliforms: < 102 UFC/g
Features and Benefits
Formulation: Active dry yeasts – Saccharomyces cerevisiae.
Enological benefits:
- Excellence® DS is selected for its fermentary and organoleptic potential.
- It is well suited for the production of structured red wines with fresh fruit notes.
- It is resistant to alcohol up to 16% abv., implants quickly, and produces low concentrations of volatile acidity.
- It is highly compatible with malolactic bacteria due to its low production of SO2 and inhibitory medium chain fatty acids, making it well suited for co-inoculation.
- Excellence® DS increases notes of fresh fruit, adds freshness on the nose, improves tannic structure and color stability by releasing polysaccharides, and accentuates the length and volume on the palate.
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®:
- Dissolve progressively ŒnoStim® (30 g/hL)* in 20 times its weight of warm water (37°C) while continuously stirring to avoid lumps formation.
- Add the selected yeast (20 g/hL)*, stir gently, and wait 20 minutes before adding the same volume of must from the tank to inoculate.
- 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.
*Based on the must volume to be fermented.
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 inoculate.
- 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.
Dosage: 20-30 g/hL.
