Greenferm

Active dry yeast Saccharomyces bayanus produced exclusively from organic raw material.

Greenferm is an active dry yeast (Saccharomyces cerevisiae Sp. Bayanus) produced exclusively from organic raw material. This yeast strain was developed for the production of high-quality white and red wines. Here are some of its main characteristics and functions:

Versatility: Greenferm is known for its versatility and ability to adapt to difficult substrates. This makes it suitable not only for main fermentation of musts, but also for refermentations, both in bottles and tanks.
Regular fermentative kinetics: This yeast offers regular fermentation kinetics that continues until residual sugars in the must are completely consumed. This is important to ensure that fermentation occurs completely and evenly, avoiding defects in the wine.
Technical parameters: Greenferm has an ideal fermentation temperature between 15 and 22°C, with peak expression between 16 and 17°C. It can tolerate an alcohol content of up to 15.5 percent alcohol by volume, making it suitable for the production of higher alcohol wines.
Fermentation restarts: this yeast is also an excellent choice for fermentation restarts, which may be necessary in situations where fermentation has stopped prematurely.

Saccharomyces bayanus.

20 to 40 g/hl, depending on the type of use and the judgment of the winemaker.

Rehydrate according to protocol.

0.500 kg vacuum-packed bag.
Store the product in a cool and dry place, possibly at a temperature of 10°C.

Versatility: Greenferm is known for its versatility and ability to adapt to difficult substrates. This makes it suitable not only for main fermentation of musts, but also for refermentations, both in bottles and tanks.
Regular fermentative kinetics: This yeast offers regular fermentation kinetics that continues until residual sugars in the must are completely consumed. This is important to ensure that fermentation occurs completely and evenly, avoiding defects in the wine.
Technical parameters: Greenferm has an ideal fermentation temperature between 15 and 22°C, with peak expression between 16 and 17°C. It can tolerate an alcohol content of up to 15.5 percent alcohol by volume, making it suitable for the production of higher alcohol wines.
Fermentation restarts: this yeast is also an excellent choice for fermentation restarts, which may be necessary in situations where fermentation has stopped prematurely.

Saccharomyces bayanus.

20 to 40 g/hl, depending on the type of use and the judgment of the winemaker.

Rehydrate according to protocol.

0.500 kg vacuum-packed bag.
Store the product in a cool and dry place, possibly at a temperature of 10°C.