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    • Premium® Fructo 10 kg
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    Picture of Premium® Fructo  10 kg

    Premium® Fructo 10 kg

    For White wines, Sparkling, & high must weight red table wines. Sacch. bayanus.
    SKU: WZZZ1371
    • Overview
    • Specification
    • Contact Us

    Premium® Fructo Saccharomyces bayanus 

    The special strain is recommended as a restart for sluggish or stuck fermentations. It metabolizes fructose (often found in very high concentrations in a stuck fermentation), thus making it ideal for re-inoculation.  It is an excellent choice for a second yeast in problematic fermentations, retaining the aromatics from the primary yeast while taking the wine to dryness. It is not recommended as the primary yeast for must fermentation.

    Dose:

    • High Alc Sequential Ferment = 20-30 g/hL
    • Stuck fermentations = 50-100 g/hL

    Species 

    Saccharomyces bayanus

    Alcohol Tolerance

    Less than 18%

    Alcohol Yield (% vol/g sugar)

    0.054

    Optimal Temperature

    18-30°C

    SO2 Production

    Low

    Glycerol Production

    High

    Aromatic Features

    Neutral

    Anthocyanin Absorption

    High with extended lees contact

    Special Features

    Fructophilic strain. Use for re-fermentation and sequential inoculations. Great for stuck fermentations

    MSDS

    TECH INFO SHEET

    Premium® Fructo Saccharomyces bayanus 

    The special strain is recommended as a restart for sluggish or stuck fermentations. It metabolizes fructose (often found in very high concentrations in a stuck fermentation), thus making it ideal for re-inoculation.  It is an excellent choice for a second yeast in problematic fermentations, retaining the aromatics from the primary yeast while taking the wine to dryness. It is not recommended as the primary yeast for must fermentation.

    Dose:

    • High Alc Sequential Ferment = 20-30 g/hL
    • Stuck fermentations = 50-100 g/hL

    Species 

    Saccharomyces bayanus

    Alcohol Tolerance

    Less than 18%

    Alcohol Yield (% vol/g sugar)

    0.054

    Optimal Temperature

    18-30°C

    SO2 Production

    Low

    Glycerol Production

    High

    Aromatic Features

    Neutral

    Anthocyanin Absorption

    High with extended lees contact

    Special Features

    Fructophilic strain. Use for re-fermentation and sequential inoculations. Great for stuck fermentations

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