Excellence TXL
Excellence® TXL is a product of a targeted breeding program by the Institute of Enology in Bordeaux. It has excellent fermentation capacities and produces a clean, balanced aromatic profile with significant volume on the palate.
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 – Saccharomyces cerevisiae.
Enological benefits:
- Excellence® TXL produces round wines with great aromatic finesse. It implants quickly and is highly adaptable, capable of fermenting even in difficult conditions, and helps to reveal varietal aromas.
- A clean aromatic profile is ensured thanks to the absence of compounds that mask the aromas, and a low production of fermentary aromas. This yeast is highly resistant to alcohol (<15% vol.) and has high nitrogen requirements.
- Excellence® TXL is the result of a directed breeding program, uniting the mother strains’ fermentation capacities with the production of aromas, thanks to three alleles that give it the following characteristics:
- SSU1-R: Confers a better resistance to sulfites and thus a better implantation and faster start to the alcoholic fermentation.
- POF (-): Minimal production of vinyl-phenols and vinyl-gaiacol, compounds that give a pharmaceutical smell and mask other aromas.
- URE2(-): Deletion of the “catabolic nitrogen repression”, ensuring more volatile thiols are revealed.
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.
