Skip to content

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:

  • The L.A. L13 strain is resistant to difficult conditions (potential ABV > 16%) and improves the quality of the wine.
  • This yeast contributes to the complexification of polyphenols, anthocyanins, and polysaccharides, thus improving colour stability and giving structured red wines with length on the palate.
  • Low production of volatile acidity and medium chain fatty acids helps to conserve the quality of the aromas and facilitates malolactic fermentation.

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.
  • 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 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.

Dosage: 20-30 g/hL.

Related Products

Excellence FTH Filtration Media

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.

WhiteArome

SIHA WhiteArome is a newly selected pure yeast with special flavour formation for grape varieties such as Riesling, Pinot Blanc, Pinot Gris, Gutedel, and Muscat.
Excellence Bio Naturae Organic Wine Additive

Excellence Bio-Nature

Biological control involves inoculating a yeast with limited fermentative capacities to occupy the environment and naturally prevent the growth of undesirable micro-organisms. Bioprotection allows for...

Excellence FR

Excellence® FR is selected by the Sicarex Beaujolais for producing «primeur» type red wines with a modern style. It enhances the intense and complex red fruits, complementing the typical amylic pro...
Let’s talk

Our team is ready to discuss how we can find a performance solution for you.

Contact Us