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Saccharomyces cerevisiae Yeast 75 g.
Franke
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Saccharomyces cerevisiae yeast is arguably the best-known yeast for food use. The yeasts are produced exclusively through natural processes, selected and propagated at controlled temperatures—ideal conditions for a quality process. Subsequent cells are harvested and dehydrated via low-temperature drying.
Its name can be translated as “sugar fungus”. In practice, it is the so-called brewer’s yeast, widely used in the production of wine and beer, as well as in bread making.
CEREVISIAE yeast has high nutritional value as it is rich in essential amino acids, minerals and vitamins.
Other uses include skincare, and strengthening or supplementing hair in case of nutrient-poor diets.
Dosage of Saccharomyces cerevisiae in wine
Cerevisiae yeast is selected and dehydrated. Use 10–20 g per 100 litres of wine, or 30–50 g when used to drive fermentation.
Before use, rehydrate the yeast—preferably in warm sugared water—at 37–40 °C. After 15 minutes, stir and add to the must.
Features of the selected yeast:
- Type: Saccharomyces cerevisiae;
- Selected and dehydrated;
- Used for wine, beer, bread, pizza; for primary fermentations and in case of stuck ferments;
- 75 g sachet;
- Dosage: 10–20 g per 100 L (30–50 g in case of stuck fermentation).
CS-TK3I-5PVO
1 Item
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