Buon Vino Wine Kit

The Il Buon Vino S.L Kit is recommended for all wine producers seeking a professional solution that ensures excellent, complete fermentation. The kit contains:

1. Selected dry yeast for fermenting red and white grapes, specific for rapidly starting must fermentations in all primary fermentations;
2. fermentation activator specific for fermenting white and red grapes;
3. sulfiting agent to prevent stuck fermentations, also allowing higher alcohol yield, a more pronounced, defined colour in red wines, and better keeping quality of wines in general;
4. sulfotannic, which prevents haze formation and prevents/treats casse, rope and “giro” faults.

It protects wines stored in partially filled vessels. An ideal preservative for wines in summer and during transport.

Use and dosage:

• 1° Sulfiting agent (powder): dose 15–25 g per quintal for red wines and 15–20 g for white wines. Add the product to the grapes at crushing, or immediately after—always before fermentation. Subsequent punchdowns and/or pumpovers are essential.
• 2° Rehydrate the dry yeast in 10 times its weight of warm, sugared water (per litre of water: 100 g yeast + 50 g sugar) at 35–40 °C. Stir well, let stand 10 minutes, stir again, wait another 10 minutes, then add to the must to be fermented. Warning: do not rehydrate directly in the must or in cold water. Do not keep the yeast in the rehydration medium beyond the prescribed time (max 30 minutes). To avoid thermal shock (and consequent mortality), the temperature difference between the rehydrated yeast and the tank must not exceed 7–8 °C. If the difference is greater, cool the yeast gradually with 15–20 minute pauses.
• 3° Immediately after adding the yeast, add the fermentation activator: dissolve thoroughly in a sufficient amount of water, must or wine and add directly to the batch. Perform punchdowns (submerging the cap of skins) or pumpovers (drawing must from the bottom and returning it over the top) twice a day.
• 4° The sulfotannic is supplied in a tube containing 5 tablets of 10 g each; add after racking. Doses: 1 tablet/hL for finished red wines; 2 tablets/hL for unfiltered red wines and white wines in general; 1 tablet/hL as a preventive; 2 tablets/hL as a corrective/suppressive treatment.