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Bayanus Wine Yeast 75g
AgriStore di Cosenza V.Zymoferm Bayanus yeast is one of the most widely used yeasts in alcoholic fermentation, particularly in oenology—therefore with wine—and for producing cider.
Resistance, consistency and range of uses of the selected Bayanus yeast
Compared with other products of this kind, it allows slower fermentation and has strong resistance. In fact, compared with other yeasts it can survive even in the presence of high alcohol content. For this reason it is often used for making high-alcohol wines. Other typical uses include very sugar-rich grapes, in case of stuck fermentation, and in sparkling processes.
Recommended doses in wine
Bayanus yeast is selected and dehydrated. It can be added directly to the must, whose temperature should not be below 20 °C, at 10/20 g per 100 litres of product. The dose can be increased to 20/50 grams per hectolitre when used to restart fermentation and for sparkling.
Before use, rehydrate the yeast for about 30 minutes, using the same proportions, in 10 parts of 10% sugared water or in good-quality grape must without sulfites.
After purchase, store the sachet at a temperature not exceeding 25 °C. For long storage, keep below 10 °C.
Yeast features:
- Type: Saccharomyces bayanus;
- Selected and dehydrated;
- Used for wine, cider, beer, restarting fermentations and sparkling;
- 75 g sachet;
- Dosage: 10/20 g per 100 L of product (20/50 g per hL for restarts and sparkling);
- Store at a temperature not exceeding 25 °C.
L0-85OW-UUKL
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