Excellence XR
Excellence® XR is known as THE strain for great red wines. It produces powerful wines with structure and volume on the palate, being one of the first breeding strains on the market.
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® XR was developed in partnership with the University of Bordeaux. It has excellent fermentation capacities, making it the go-to strain for difficult conditions. With low volatile acidity production, even with high potential alcohols, it produces clean wines that respect the typicity of the grapes and the terroir.
- Excellence® XR enables a quick start to the malolactic fermentation, due to its low production of inhibitory compounds (medium chain fatty acids, SO2). This decreases the risk of spoilage by undesirable microorganisms, such as Brettanomyces. This is essential for the maturation of quality red wines. This strain is also well-suited to co-inoculation, due to its compatibility with malolactic bacteria.
- It releases a large amount of polysaccharides which give a highly appreciated contribution to the volume on the palate. This makes it a very popular strain for the production of top quality red wines, with structure and balance.
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.
- Then, 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.
