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
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Species
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Saccharomyces bayanus
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Alcohol Tolerance
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Less than 18% |
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Alcohol Yield (% vol/g sugar)
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0.054
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Optimal Temperature
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18-30°C
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SO2 Production
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Low
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Glycerol Production
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High
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Aromatic Features
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Neutral
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Anthocyanin Absorption
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High with extended lees contact
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Special Features
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Fructophilic strain. Use for re-fermentation and sequential inoculations. Great for stuck fermentations
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