Varioferm
SIHA VARIOFERM yeast is a highly active dry yeast combination of Saccharomyces cerevisiae D4, SF8, and U17. It ensures reliable and pure fermentation without negative taste influences, with moderate fermentation, high dominance over spontaneous flora, negligible frothing, and rapid sedimentation.
Technical Specifications
SIHA VARIOFERM Yeast was selected for its use in a combined product, characterized by clean metabolism and minimal production of unwanted side products during fermentation. This includes SO2, H2S, acetaldehyde, pyruvic acid (pyruvate), α-ketoglutaric acid, volatile acids, and esters, thus preventing any taste influence caused by off-tones during fermentation.
The yeast can produce up to 16% alcohol by volume. The practical alcohol yield is approximately 47% of the sugar content. For each lb (kg) of sugar fermented, approximately 247 kJ (59 kcal) of heat is released.
SIHA VARIOFERM yeast has at least 20,000 million viable fermentative yeast cells per gram. Microorganisms injurious to beverages are not present.
Features and Benefits
The specific advantages of SIHA VARIOFERM yeast:
- Same all-round reliability of dry pure culture yeasts
- The positive properties of three specially selected yeast strains complement each other in an ideal manner
- The must determines the yeast strains which control fermentation and their respective proportions
- Greater variation and natural variety in wine processing
Product Applications
The musts should be treated with SIHA VARIOFERM yeast as soon as possible. Longer periods of standing favor the uncontrolled reproduction of wild yeasts and unwanted bacteria.
Recommended dosage (standard value): 1.7 lb/1,000 gal (20 g/hl). This quantity is a guideline and should be adjusted to suit the individual conditions (health of the material harvested, temperature, presence of fungicide residue, container size, etc.).
The fermentation temperature range is between 50°F (10°C) and 95°F (35°C), with the optimum fermentation temperature between 64°F (18°C) and 71°F (22°C). When using large containers, care should be taken to provide adequate cooling.
SIHA VARIOFERM yeast is best stirred into a 10-fold quantity of juice-water mixture at 68–86°F (20–30°C), left for about 10 minutes, then stirred thoroughly again and added to the must. Mixing in is unnecessary if the must is pumped onto the yeast preparation.
The yeast can also be added directly to the must without suspension. In this case, the period until fermentation begins is extended by only a few hours.
To ensure reliable preliminary fermentation, the yeast quantity should be increased by about 20%. The addition of 3.3 lb/1,000 gal (40 g/hl) SIHA VARIOFERM yeast (a special yeast rind/yeast nutrient combination to avoid disturbances in the fermentation process) creates even better fermentation and metabolic conditions and is particularly recommended in the case of extremely pre-clarified musts or if pesticide residues are expected.
