Sihaferm Element
SIHAFERM Element is a dry active yeast selected to preserve the original grape-specific aroma. Originating from a biodynamic winery in the Pfalz (Palatinate) region, it promotes grape-specific aromas without forming stronger fruit flavors.
Technical Specifications
SIHAFERM Element Yeast is a selected yeast strain that promotes the preservation of grape-specific flavors. Wines fermented with SIHAFERM Element yeast from the Pechstein vineyard have been described as ‘mineral’ and ‘salty’ with intense citrus and flint flavors.
The yeast strain is characterized by low formation of fermentation byproducts, such as SO2, acetaldehyde, pyruvic acid, and α-ketoglutarate. It also suppresses undesired wild yeasts and bacteria by facilitating a fast start of fermentation and yeast cell multiplication.
The yeast can tolerate SO2 quantities of up to 2.23 gr/fl oz (50 mg/l).
SIHAFERM Element yeast can produce up to 14% alcohol by volume.
Features and Benefits
The specific qualities of SIHAFERM Element yeast:
- Reliable full fermentation at fermentation temperatures of between 64 – 68 °F (18 – 20 °C)
- Formation of grape-specific flavors in white wines
- No superimposition by fruit esters or higher alcohol flavors
- Average yeast nutrient requirements
Product Applications
As a basic principle, musts should be inoculated with SIHAFERM Element yeast as early as possible.
The fermentation range is between 64 and 77°F (18 and 25°C). The optimum fermentation temperature is 64–68°F (18–20°C).
SIHAFERM Element yeast is best stirred into 10 times the amount of a fifty-fifty must-water mixture at 95–99°F (35–37°C), left for approximately 2–3 hours, stirred again, and then added to the must.
Adding yeast nutrients during rehydration and fermentation promotes the formation of active yeast cells and improves the fermentation performance of the yeast. We recommend adding LALVIN® GO-FERM yeast nutrient during rehydration and SIHA® PROFERM™ Plus combined yeast nutrient at 1.7 lb/1,000 gal (20 g/hL) during alcoholic fermentation.
