Excellence FTH
Excellence® FTH is selected for its excellent capacity to reveal volatile thiols, making it recommended for adding freshness and complexity to white and rosé wines.
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
- Staphylococi: Absence/1g
- Coliforms: < 102 UFC/g
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
Features and Benefits
Formulation: Active dry yeasts – Saccharomyces cerevisiae.
Enological benefits:
- Excellence® FTH is specialized in revealing varietal aromas. It produces large amounts of volatile thiols (3MH, A3MH, 4MMP, and BMT), giving a mineral, citrus fruit profile with intense notes of exotic fruits.
- Fermentary aromas give complexity to wines produced with this yeast. Low production of volatile acidity and H2S ensures the precision of the aromas.
- Excellence® FTH is resistant to difficult fermentary conditions:
- High potential alcohol (>15% abv.).
- Low turbidity (>50 NTU).
- Low temperature (>12°C).
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 lump 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 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.
Dosage: 20-30 g/hL.
