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Zymoferm Bayanus Wine Yeast - 75 g
AgriStore di Cosenza V.
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Zymoferm Bayanus wine yeast is one of the most widely used yeasts for alcoholic fermentation, particularly in winemaking and for producing cider.
Resistance, consistency and uses of Bayanus yeast
Compared with other products of this kind, it allows slower fermentation and offers strong resistance. It can survive even in the presence of high alcohol content, making it particularly suitable for producing high-alcohol wines. Other typical uses include very sugar-rich grapes, restarting stuck fermentations and sparkling processes.
Recommended dosage for wine
Bayanus yeast is selected and dehydrated. It can be added directly to the must, which should be at a temperature of at least 20°C, at a dosage of 10–20 g per 100 L of product. The dosage can be increased to 20–50 g per hL when used to restart fermentation or for sparkling processes.
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-term storage, keep below 10°C.
Yeast features
- Type: Saccharomyces bayanus
- Selected and dehydrated
- Used for wine, cider, beer, restarting fermentations and sparkling
- Pack size: 75 g
- Dosage: 10–20 g per 100 L of product; 20–50 g per hL for restarts and sparkling
- Storage: at a temperature not exceeding 25°C
L0-85OW-UUKL
0806891484246
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