iYeast Aromatic 0.5 kg

DESCRIPTION
Selected yeast specific to white and red international wines. Saccharomyces cerevisiae var. cerevisiae for the production of white and rosè international wines.
Selected for the ability to produce a variety of aromatic substances in fermentation. In particular, produces isoamyl acetate, which gives the wine a distinctive and pleasant aroma of fresh fruit. Recommended on neutral or slightly aromatic grapes (Trebbiano, Garganega, etc.)

OENOLOGICAL PERFORMANCE
Selected yeast that gives the wine a fresh and fragrant profile with fruity notes.
Good producer of aromatic substances in fermentation, such as strawberry and flowers. For its enological characteristics, this yeast is also suitable for refermentations. 

-    Good fermentation kinetic with medium- low lag phase of
-    High alcohol tolerance (up to 15%/Vol)
-    Good resistance to SO2
-    Low SO2 production
-    Low production of volatile acidity
-    Good production of glycerol
-    Moderate production of H2S manageable with proper nutrition strategy

DOSES AND INSTRUCTION FOR USE
The doses can range from 20 to 30 g/hl.
Rehydrate the yeast in 10 times its weight in a solution of water and must (ratio 1:1) at 38 °C. For this operation is to be preferred the use of must clarified or filtered. Allow to rest for about 20 minutes.
Subsequently inoculated together with the first pressed at the beginning of filling of the tank. The temperature of the inoculum should have a maximum difference of 10 °C compared to that of the pressed grapes.

PACKAGING STORAGE
Vacuum packages of 0.500 kg in boxes of 10 kg.
Store the product in a cool and dry place.
Product conforms to the Codex Oenologique INTERNATIONAL.