iYeast Toro Nero 0.5 kg

TORO NERO

The Research & Development department of Lafood Group, in collaboration with the Department of Agro-Food Sciences at the University of Udine and supported by the expert oenologists of Rewine Consulting, has conducted a special experiment aimed at selecting the best and highest-performing iYeast® strains, particularly suited for the fermentation of all types of red wines. Following the trials and based on the results obtained, it was possible to select and produce a special "blend" of iYeast®—iYeast® Toro Nero Fine Blend Dry Yeast, using the "original second-generation process."

DESCRIPTION
Selected active dry yeast: Saccharomyces cerevisiae var. bayanus. GMO-free. A specially selected iYeast® blend developed in collaboration with the University of Udine and the oenologists of Rewine Consulting.

Due to its high fermentative vigor, exceptional resistance to high alcohol levels (>20% ABV), outstanding tolerance to both low and high temperatures (range between 8°C and 38°C), and its distinctive "varietal" aromatic character, it is recommended for use in young, fruity red wines as well as premium red wines intended for aging.

A key feature of iYeast® Toro Nero is its ability to ferment fructose, making it highly suitable for red wines with very high alcohol content. It is also excellent for restarting stuck fermentations under particularly challenging conditions, at a dosage of 40 g/hl.

OENOLOGICAL PERFORMANCE

• High fermentatiion strength

• Reduced lag phase

• High alcohol resistance (up to 20% ABV)

• Killer factor dominance over native microflora

• Regular fermentation even at low temperatures (down to 8°C)

• Low volatile acidity production

• Minimal sulfite (SO₂) production

• Minimal production of acetaldehyde and pyruvic acid

• Virtually no foam formation at medium-low temperatures

• Fast fermentations and re-fermentations across different pH ranges

• High resistance to fermentation inhibitors

• Low production of amyl alcohols

DOSAGE AND APPLICATION
Recommended dosages may vary depending on the application method, grape health, and the oenologist's judgment.

• Red Winemaking: 20-30 g/hl

  • Olfactory intensity

  • Aromatic complexity

  • Spicy notes

  • Dried fruit aroma

  • Fresh fruit aroma

  • Pyrazine aromas

  • Floral aroma

Rehydration: Use a water volume 10 times the weight of the yeast, at a temperature of 35°-40°C. Mix thoroughly, wait 10-15 minutes, then add ACTIVE POWER at 20-30 g/hl to ensure and optimize a crucial cell multiplication phase.

PACKAGING & STORAGE
Vacuum-sealed packets of 0.500 kg, packed in 10 kg boxes.
Store in a cool, dry place.