Uvaferm CM cold and alcohol resistant wine yeast 0,5 kg

It is a well-established yeast worldwide.

For brandy lees, red and white wines, fermentation of new wines in fermentation.

PRODUCT, CEREAL:

Saccharomyces cerevisiae selected in Montrachet, France. CM is also known as "Montrachet-Davis 522".

FERMENTATION BEHAVIOUR:

Very fast fermentation initiation. The fermentation is very fast and very fast. UVAFERMCM is a well-proven yeast used worldwide. It is the most popular dried yeast in Germany.

POT CEREAL FRUIT:

Excellent for fermentation of stone fruit and berry mashes. High tannin tolerant yeast.

BREWING:

Gives excellent organoleptic results, enhances the aroma of wines. Recommended mainly for making spicy, tannic and full-bodied red wines. CM is a red wine yeast widely used in Bordeaux and Burgundy. In Germany the number one red yeast is also UVAFERMCM. It is a yeast compatible with malolactic fermentation.It is also recommended for making light, fruity white wines and light sparkling base wines.

ALCOHOL TOLERANCE:

CM can ferment up to 16-17 tf% alcohol with adequate nutrient supply(UVAVITALuse).

FERMENTATION CAPACITY:

16,8 g sugar per litre gives 1 tf % alcohol.

SO2 PRODUCTION:

SO2 production is minimal: about 25 mg/l. The formation of sulphur dioxide scavengers (e.g. acetaldehyde) is also very low.

FERMENTATION TEMPERATURE:

Optimum range between 15 and 30 ^oC. Fermentation is good ^from10 ^oC.

APPLICATION AND DOSAGE:

Under normal conditions:

20 g/hl

For mouldy, rotten fruitand grapes:

30-40 g/hl

For stuck fermentation:

50 g/hl

ADD TO MUST, MASH:

After rehydration. To achieve optimum yeast activity, dried yeast is added at a rate of about 10 x the amount (i.e. 1 kg of yeast is approx. 10 l of water) in CLEAN drinking water at 35-40 ^oC(max. 40 ^oC) with continuous stirring. After 15 minutes of standing time, add the rehydrated yeast to the batch to be fermented. Mix the yeast well in the batch to be fermented!
When inoculating, take care that the temperature difference between the rehydrated yeast and the material to be inoculated does not exceed 10 ^oC.In the case of cold must and mash (10-15 °C), UvafermCM ferments at 10 °C and above, the yeast must be accustomed to the cold. Thus, after the aqueous preparation described above, the yeast is mixed with enough of the juice of the cold material to be inoculated to bring the heat of the yeast to the temperature of the cold material in one step.The yeast ^isallowed to stand for 5 minutes (and then cooled in a further step if necessary) and then inoculated into the batch to be fermented. Careful mixing should never be omitted!

CONDITIONING:

In 0,5 kg vacuum packs

STORAGE:

Vacuum-packed UVAFERMyeast is guaranteed to remain sufficiently active for 36 months if stored in a dry, cool place. Optimal storage conditions: dry place, 5-15^oC. To be used after opening! Please follow the instructions for use!