dried yeast Oenoferm Rose 500 g
Professionals recommend - producers prefer!
EAN: 4032299302417
Brand:

Unit: pc
Stock qty: On special order
Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 22% VAT.
128,00 €/Kg
Quality Granulated Fruit Yeast for Making Rosé and Autumn Wines
Professional granulated fruit yeast is specially developed for making rosé and autumn wines. This yeast ensures quick fermentation start and works effectively even at lower temperatures.
Main features:
- Ideal for fermenting fruit-based wines
- Particularly suitable for making rosé and autumn wines
- Quick fermentation start
- Reliable even at lower temperatures
Wine flavor profile:
- Rich fruity aroma
- Sweet floral notes
- Berry flavor bouquet
- Complex and balanced character
Usage:
Recommended dosage is 15-25 grams per 100 liters of must. The exact amount depends on desired wine characteristics and fermentation conditions.
This quality yeast is a reliable choice for both hobby winemakers and professional wine producers who want to make high-quality fruit wines.
Keywords: fruit yeast, wine yeast, rosé wine, autumn wine making, wine fermentation, winemaking, fruit wine, granulated yeast
Weight (kg) | 0.500000 |
High (m) | 0 |
Width (m) | 0 |
Length (m) | 0 |
Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.
Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).
Technical Data: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: approximately 1500 liters.
Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.
Recommendation: The optimal temperature of wine must should be +18°C.