Oenoferm Rouge F3 red wine yeast 50g

An excellent dried yeast for fruity red wines, it brings out the aromas of blackcurrant and red berry fruits.

Short description of the product
Oenoferm® Rouge is a special selection of the proven Oenoferm® Klosterneuburg yeast, Saccharomyces
cerevisiae yeast species LW 317-29. In the selection of the yeast, particular emphasis was placed on red
The yeast was selected to preserve and preserve colour during the fermentation of red musts and musts. The current EU
regulations and directives, approved by a specialised laboratory for purity and quality
tested in a laboratory.
Erbslöh-F3 yeast propagation - Fit for Fermentation
The excellent and well known Erbslöh Oenoferm yeast species are already used for the production of
thanks to the Erbslöh-F3 yeast propagation during production.
will be much stronger. To propagate the yeasts, a mineral
rich in minerals and vitamins. The resulting
yeasts allow safe fermentation even under stressful conditions,
guaranteeing complete fermentation.

The product and its effects
Oenoferm® Rouge brings out the flavour of red berries, blackcurrant and
cherry aromas. Oenoferm® Rouge is ideal for
for ageing red wines with a fruity character. Oenoferm® Rouge
has been specially selected for the production of red wines that preserve and preserve colour. Available from
low beta-glucosidase activity during fermentation with minimal
colour loss during fermentation. Deliberate propagation phases and gentle drying are only
low levels of dye fixation in the yeast cell walls. From
characteristics of Oenoferm® Rouge are rapid fermentation initiation, rapid fermentation, complete
fermentation, excellent alcohol tolerance and low foam formation. Available from
after fermentation, biological malolactic fermentation with Biostart® cultures
is also problem-free.
In order to ensure the fermentation process and to obtain the right organoleptic characteristics, fermentation should be carried out at 18-28 °C
18-18°C.
Alcohol tolerance: 14,5 % v/v.

Dosage
20-30g Oenoferm® Rouge added to 100l must/ muste to guarantee the viable fermentation
yeast cells required for fermentation. The large quantity of yeast cells thus added ensures immediate fermentation.
and the suppression of wild yeast species.

Application
Oenoferm® Rouge yeast is mixed with a 1:1 ratio of 1:1 hand-warm (max. 37 - 42 °C)
must/water mixture and allow to swell for 20 minutes. The yeast suspension is then
is then added to the must to be inoculated while stirring. Make sure that the yeast suspension and the
the difference between the temperature of the must and that of the quantity to be inoculated must not exceed 8 °C. Otherwise, the so-called "must must must" is produced.
yeast shock may occur and a significant proportion of the yeast cells may die. This can be prevented by
the temperature of the yeast suspension and the batch to be inoculated is gradually approached.
The vitality of the yeast can be further enhanced at an early stage by adding to the yeast during rehydration
VitaDrive® F3 yeast mobilizer in the same amount as the yeast after about 10 minutes. As soon as the
fermentation starts, it is recommended to control the temperature in order to maintain the fermentation at the right level.

Storage
Vacuum packed product. Please store in a cool and dry place. Carefully seal opened packages.
and use within 2-3 days.