Wine type

Red

Certifications

Vegan

Allergen Free

Primferm

Saccharomyces cerevisiae yeast selected to carry out complete fermentations of high-sugar musts, such as those used for aging wines.
Primferm is a selected yeast strain native to the Montepulciano d’Abruzzo grape variety, and was developed through a collaboration between essedielle’s development and research laboratory and the University of Molise. This yeast was chosen for its technical characteristics and its ability to produce high-quality organoleptic results. Key benefits of Primferm include:

  • Complete fermentation: Primferm is capable of conducting complete fermentations even in musts with high sugar content. This ability is essential for the production of wines with higher alcohol content.
  • Enhancement of aromatic characteristics: this yeast strain is known for its ability to emphasize the aromatic characteristics typical of the Montepulciano d’Abruzzo grape variety, thus helping to create aromatic and complex wines.
  • Suitable for aging wines: Primferm is particularly suitable for the production of red wines intended for aging. It has a strong extractive capacity, which can help increase the structure of wines. It also produces polysaccharides and glycerin, which can improve the smoothness and complexity of wine as it ages.
  • Recommended applications: Primferm is recommended for winemaking a variety of great red wines, including Montepulciano d’Abruzzo (from which it is made), Nebbiolo, Cabernet, Sangiovese, Aglianico and Nero d’Avola.
  • Optimal temperature range: the Primferm yeast strain develops excellently in a temperature range of 25°C to 30°C.”

Saccharomyces cerevisiae.

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.

0.100 kg and 0.500 kg vacuum bag, 10 kg bulk.
Store in a cool and dry place,if possible at a temperature of 10°C.

Primferm is a selected yeast strain native to the Montepulciano d’Abruzzo grape variety, and was developed through a collaboration between essedielle’s development and research laboratory and the University of Molise. This yeast was chosen for its technical characteristics and its ability to produce high-quality organoleptic results. Key benefits of Primferm include:

  • Complete fermentation: Primferm is capable of conducting complete fermentations even in musts with high sugar content. This ability is essential for the production of wines with higher alcohol content.
  • Enhancement of aromatic characteristics: this yeast strain is known for its ability to emphasize the aromatic characteristics typical of the Montepulciano d’Abruzzo grape variety, thus helping to create aromatic and complex wines.
  • Suitable for aging wines: Primferm is particularly suitable for the production of red wines intended for aging. It has a strong extractive capacity, which can help increase the structure of wines. It also produces polysaccharides and glycerin, which can improve the smoothness and complexity of wine as it ages.
  • Recommended applications: Primferm is recommended for winemaking a variety of great red wines, including Montepulciano d’Abruzzo (from which it is made), Nebbiolo, Cabernet, Sangiovese, Aglianico and Nero d’Avola.
  • Optimal temperature range: the Primferm yeast strain develops excellently in a temperature range of 25°C to 30°C.”

Saccharomyces cerevisiae.

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.

0.100 kg and 0.500 kg vacuum bag, 10 kg bulk.
Store in a cool and dry place,if possible at a temperature of 10°C.

For amazing results, combine Primferm with:

to promote anthocyanin/tannin condensation during maceration of red grapes

to increase the stability of phenolic compounds and reduce tannicity

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Primferm: wines map

Primferm is the ideal yeast to optimise its fermentation capacity especially in aged red wines, but also in young reds and rosés, enhancing the tertiary aromas typical of the grape variety used.

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