Excellence X-Fresh
Excellence® X-FRESH addresses the challenge of maintaining balance and aromatic freshness in wines due to rising temperatures. Selected for its natural acidifying properties, it improves freshness and reduces alcohol content in wines.
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 – Lachancea thermotolerans.
Enological benefits:
- Excellence® X-FRESH is a strain of Lachancea thermotolerans (non-Saccharomyces yeast) selected for oenological use and able to produce lactic acid from fermentable sugars. This leads simultaneously to an acidification of the fermenting must and a drop in the alcohol content. The produced wines express a fresher profile and a better organoleptic balance. The reduction of the pH also allows for better microbial and colloidal stability of the wine during aging.
- Excellence® X-FRESH needs to be used in synergy with Saccharomyces cerevisiae to complete the alcoholic fermentation.
Two ways are possible:
- Co-fermentation: Simultaneous addition of the two yeasts in the must. Production of lactic acid quickly begins at the early stage of alcoholic fermentation and stabilizes itself. The concentration of lactic acid generally observed is close to 2 g/L.
- Sequential inoculation: Addition of Excellence® X-FRESH and then Saccharomyces cerevisiae after 24 to 48 hours. The lactic acid content observed is higher. It is important to ensure a daily measurement of lactic acid to monitor production. Inoculation of the fermentation yeast quickly stops the production of lactic acid and fixes the concentration as it is. Please refer to your oenologist for more details.
Product Applications
In both co-fermentation and sequential inoculation with Saccharomyces cerevisiae, Excellence® X-FRESH must be rehydrated alone.
Dissolve the product in 10 times its weight of warm water (37°C) and homogenize before letting it stand for 20 minutes. Then, add the preparation to the must, making sure that the temperature difference between the yeast preparation and the must is below 10°C.
Dosage: 20 g/hL.
