Oenoferm Freddo F3 rose wine yeast 100g
Short description of the product
Oenoferm® Freddo is a selected dried yeast Saccharomyces cereavisiae (var. Bayanus) for cold must inoculation (up to 10 oC) and for controlled, aroma-enhancing cold fermentation (approx. 13 - 17 oC). For the yeast strain LW 317-30, it was particularly important to ensure a high final fermentation rate at lower temperatures. Organoleptic evaluations confirm the pronounced fruitiness of wines fermented with Oenoferm® Freddo. The product is authorised under current EU regulations and directives and has been tested in a specialised laboratory for purity and quality.
Erbslöh-F3 yeast propagation - Fit for Fermentation
The excellent and well known Erbslöh Oenoferm yeast species are already much stronger during production thanks to Erbslöh-F3 yeast propagation. A mineral and vitamin rich medium is used to propagate the yeasts. The resulting yeasts allow safe fermentation even under stress conditions, guaranteeing complete fermentation.
The product and its effects
Oenoferm Freddo can be used for the cold fermentation of musts with aromatic leavening and for the inoculation of cold musts. Continuous selections from cold musts have been used to isolate Oenoferm Freddo dried yeast. This yeast is also capable of fermenting cold musts. Oenoferm® Freddo brings out the citrus fruit, grapefruit, apple, peach and rose notes of grapes and must. After fermentation, the wines are fresh and have a balanced aromatic profile. Oenoferm® Freddo can of course also be used at higher fermentation temperatures. Fermentation is fast and safe. Oenoferm® Freddo is least prone to hydrogen sulphide/acidification and fermentation is characterised by minimal foam formation. Malolactic fermentation is inhibited by Oenoferm® Freddo.
In order to improve the fermentation process and to achieve the right organoleptic characteristics, fermentation is recommended between 13-17 °C. Alcohol tolerance: 15 % v/v.
20-30g of Oenoferm® Freddo added to 100l of must/cef guarantees the quantity of viable yeast cells required for fermentation. The high quantity of yeast cells added in this way ensures that fermentation starts immediately and wild yeast species are suppressed.
Before use, Oenoferm® Freddo yeast is slowly stirred in a 1:1 hand-warmed (max. 37 - 42 ˚C) must/water mixture in a volume of about 10 times and allowed to swell for 20 minutes. The yeast suspension is then added to the must to be inoculated while stirring. Ensure that the temperature difference between the yeast suspension and the inoculum is not greater than 8 ˚C. Otherwise, a so-called yeast shock may occur and a significant proportion of the yeast cells may die. This can be prevented by gradually approaching the temperature of the yeast suspension and the batch to be inoculated.
The vitality of the yeast can be further enhanced at an early stage by adding VitaDrive® F3 yeast mobiliser in the same amount as the yeast after about 10 minutes during rehydration. Once fermentation starts, it is recommended to control the temperature to maintain the fermentation at the right level.
Vacuum packed product. Please store in a cool and dry place. Opened packages should be carefully resealed and used within 2-3 days.
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