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Levadura Zymaflore Spark de Laffort. Envase 125 gr.

ZYMAFLORE® SPARK yeast supplement sparkling wines

£26.00 £34.00
by Laffort
SKU: CM-0000001827
Type: Productos para el Vino

Yeast for oenological use for sparkling wines and extreme conditions. Zymaflore Spark It is an excellent fermenter to achieve a perfect fermentation in your wines. In addition, it favors the preparation of wines and derivatives for consumption by people, following current regulations in oenology. This type of yeast for wine allows proper fermentation of white and red wines, foaming and refermentation of musts and wines in fermentation stop.

Yeast ZYMAFLORE SPARKK

This yeast stands out for its excellent elegance in aroma and strength in fermentation in difficult conditions. With excellent physical, fermentative and aromatic characteristics that we detail below:

Physical Characteristics

Dehydrated and vacuum packed yeasts.

Fermentative Characteristics

ZYMAFLORE SPARK yeast is intended to supplement effervescent white or red wines and under difficult conditions, for human consumption..

  • Alcohol tolerance: up to 17% vol.
  • Temperature tolerance: 10 - 32ºC.
  • Low needs in easily assimilable nitrogen.
  • Low production of volatile acidity and H2S.
  • Very short latency phase

Aromatic and Organoleptic Characteristics

  • Aromatic fineness.
  • Suitable for the production of still wines (white, red and rosé).
  • Yeast indicated for making foam and refermentations.

Analytical Composition

Humidity (%) < 8%
Live cells LSAS CFU/g > 2.1010
Lactic acid bacteria CFU/g .< 105
Acetic bacteria CFU/g < 104
Wild yeasts / LSAS CFU/g < 105
Coliforms CFU/g <102
E. coli CFU/g - absence
Staphylococcus CFU/g - absence
Salmonellas CFU/25g - absence
Molds CFU/g < 103
Lead< 2ppm
Arsenic < 3ppm
Mercury < 1ppm
Cadmium < 1ppm

How to use ZYMAFLORE SPARK YeastK

  • Follow exactly the yeast rehydration protocol described on the package.
  • Avoid temperature differences greater than 10C between the must and the inoculum during inoculation. Timeo
  • Total inoculum preparation should not exceed 45 minutes.
  • In the case of vintages with a probable high alcoholic strength, and to minimize the formation of volatile acidity, use the SUPERSTART BLANC / SUPERSTART ROUGE preparer in the rehydration water.n.

Presentation

Container of 125 gr.

    FOR OENOLOGICAL USE. In accordance with Regulation (EC) n606/2009..

    EAN 3700128273665

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