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Vegan

Allergen Free

Microferm

Saccharomyces bayanus yeast, which ensures consistent and steady fermentation, preserving the varietal characteristics and minimising the production of undesirable volatile compounds.
Technical sheet
Safety data sheet
Saccharomyces bayanus yeast strain designed to meet the needs of wineries seeking a reliable, repeatable, and consistent solution without compromising fermentation quality.Key features of this product include:

  • Low volatility: a key factor in the production of high-quality wines, as it helps reduce the formation of undesirable volatile compounds during fermentation, preserving the wine’s balance;
  • Respect for varietal typicity: Microferm is a strain that enhances varietal characteristics, avoiding the introduction of aromas or notes that could mask the intrinsic qualities of the grape and its terroir;
  • Regular fermentation kinetics: fermentation proceeds with moderate and steady vigor, limiting the stripping effect on volatile compounds;
  • Balanced nutrient requirements: reduced nutrient needs simplify fermentation management and help contain costs related to nutrient additions.

Saccharomyces bayanus

20 to 30 g/hl, depending on the type of use and the judgment of the winemaker.

  1. Add in lukewarm water (35-40°C) at a ratio of 1:10 and wait 15 minutes, shake gently.
  2. Add must one-third by volume of the water and yeast suspension, shake gently and wait 15 minutes.
  3. Inoculate the yeast into the mass, taking care that the temperature difference between the wort and the yeast suspension is no more than 10°C.

0.500 kg vacuum bag, 10 kg bulk.
Store in a cool, dry place, preferably at a temperature of 10°C.

Saccharomyces bayanus yeast strain designed to meet the needs of wineries seeking a reliable, repeatable, and consistent solution without compromising fermentation quality.Key features of this product include:

  • Low volatility: a key factor in the production of high-quality wines, as it helps reduce the formation of undesirable volatile compounds during fermentation, preserving the wine’s balance;
  • Respect for varietal typicity: Microferm is a strain that enhances varietal characteristics, avoiding the introduction of aromas or notes that could mask the intrinsic qualities of the grape and its terroir;
  • Regular fermentation kinetics: fermentation proceeds with moderate and steady vigor, limiting the stripping effect on volatile compounds;
  • Balanced nutrient requirements: reduced nutrient needs simplify fermentation management and help contain costs related to nutrient additions.

Saccharomyces bayanus

20 to 30 g/hl, depending on the type of use and the judgment of the winemaker.

  1. Add in lukewarm water (35-40°C) at a ratio of 1:10 and wait 15 minutes, shake gently.
  2. Add must one-third by volume of the water and yeast suspension, shake gently and wait 15 minutes.
  3. Inoculate the yeast into the mass, taking care that the temperature difference between the wort and the yeast suspension is no more than 10°C.

0.500 kg vacuum bag, 10 kg bulk.
Store in a cool, dry place, preferably at a temperature of 10°C.

Use Microferm with:

Gran Tanni Gal

to promote the natural precipitation of unstable proteins in the early stages

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OxiFree G

to facilitate the natural synthesis of glutathione by the selected yeast

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