Cryarome

SIHA CRYAROME yeast is known for its excellent cold fermenting properties and high aroma yield. It tolerates temperatures up to at least 59 °F (15 °C) and ferments sufficiently at lower temperatures, producing particularly aromatic, fresh wines and enhancing the elegance and complexity of sweet wines. It is suitable for fermenting musts, mashes, re-fermenting applications, and completing the fermentation of wines that have stopped fermenting.

Technical Specifications

SIHA CRYAROME Yeast is selected for its ability to produce particularly fruity and full wines. It is distinguished by its clean metabolism, producing hardly any unwanted side products during fermentation, such as SO₂, H₂S, acetaldehyde, pyruvic acid (pyruvate), α-ketoglutaric acid, volatile acids, and esters. This ensures that the wine’s character is not impaired by off-tastes due to fermentation.

Further selection objectives included high fermentation activity and vitality. SIHA CRYAROME yeast exhibits a favorable course of fermentation with a high degree of final fermentation. It effectively suppresses wild yeasts and unwanted bacteria.

The yeast can tolerate SO₂ quantities up to 0.7 lb/1,000 gal (80 mg/l) without difficulty. SO₂ contents in the must are generally reduced during fermentation, resulting in a very low SO₂ requirement after fermentation.

SIHA CRYAROME 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. Microorganisms that spoil the beverage are not present.

Features and Benefits

The specific advantages of SIHA CRYAROME yeast:

Very rapid fermentation start, reliable thorough fermentation in a wide temperature range; excellent cold fermenting properties even under 59 °F (15 °C)
High release of aroma components from the grapes and fermentation aromas
Quickly suppresses wild yeasts and bacteria, prevents unwanted fermentation side products
Tolerates up to 16% alcohol by vol.

Product Applications

Basically, musts and mashes should be treated with SIHA CRYAROME yeast as soon as possible. Longer periods of standing favor the uncontrolled reproduction of wild yeasts and unwanted bacteria. Fermentation problems can be reliably prevented by the dosages in the table.

At temperatures under 59°F (15°C), the dosage should be increased by 0.4 – 0.8 lb/1,000 gal (5 – 10 g/hL).

These quantities are given as a guide and should be adjusted to suit the individual conditions (health of the material harvested, temperature, presence of fungicide residue, container size, etc.).

The fermentation range is between 53.6 and 68°F (17 – 25°C). The higher the alcohol content, the lower the fermentation temperature should be. The optimum fermentation temperature is between 59 and 68°F (15 – 20°C). When using large containers, adequate cooling has to be provided.

SIHA CRYAROME yeast is best stirred into 10 times the amount of a fifty-fifty must-water mixture at 86 – 95°F (30 – 35°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.

SIHA CRYAROME 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. However, to ensure reliable fermentation, the yeast quantity should be increased by about 20%.

In the case of mashes, the yeast should be put directly into the container before filling so that it will be evenly distributed during pumping in.

The addition of 0.005 lb SIHA® Vitamin B1 yeast nutrient fermentation aid per 1,000 gal (600 mg per 1,000 L) creates even better reproduction, fermentation, and metabolic conditions. To complete the fermentation of wines that have stopped fermenting, the addition of 1.7 lb/1,000 gal (20 g/hL) SIHA Fermentation Salt yeast nutrient fermentation aid is recommended.

To complete the fermentation of stopped wines and for reliable fermentation under the most difficult conditions, it is advantageous to let the yeast become accustomed to the fermentation conditions. The simplest way of doing this is by adding the yeast quantity required for the total amount of wine to about 10% of this wine and allowing fermentation to start until about half of the sugar still present has been used up.

This mixture is then added to the remaining 90% of the wine to be fermented. Yeasts adjusted in this manner ferment as a rule more quickly and show less tendency to die off than yeasts added directly to the total quantity of wine to be fermented.