Excellence Finisher
This strain is the result of an R&D project initiated in 2016. It has specifically been developed to restart the alcoholic fermentation of stopped wines and ensure a total consumption of residual sugars.
Technical Specifications
PHYSICAL
- Appearance & colour: Granulés fin marron clair
COMPOSITION
- Revivable yeast: ≥ 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
- Staphylococi: Absence/1g
- Coliforms: < 102 UFC/g
Features and Benefits
Formulation: Active dry yeast – Saccharomyces cerevisiae + E491.
Enological benefits:
- Excellence® FINISHER is a specific strain to restart alcoholic fermentation. It was developed through a selection project in partnership with the ISVV of Bordeaux using breeding techniques.
- The restart of alcoholic fermentation is a delicate process that requires an adapted strain. Excellence® FINISHER combines a strong fructophilic capacity and very good fermentative resistance. These abilities ensure optimal yeast metabolism in the challenging environment of a stopped wine.
- Excellence® FINISHER allows for a rapid restart of alcoholic fermentation, even with low residual sugar concentrations (down to 3 g/L) and high acquired alcohol rates (up to 16% vol.).
- Thanks to the new Lamothe-Abiet® fermentation restart protocol, the time before final inoculation is reduced, decreasing the risks of organoleptic deviations and providing more convenience for the winemaker.
Product Applications
To successfully restart alcoholic fermentation, Excellence® FINISHER must be used according to a precise protocol. Consult our Lamothe-Abiet restart alcoholic fermentation protocol directly on our website.
We highly recommend the use of Œnostim® (30 g/hL) during the rehydration step to optimize the yeast’s metabolism.
Dosage: 30-40 g/hL depending on the difficulty to restart the wine stopped (residual sugars).
