Wine type
White
Red
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Certifications
Vegan
Allergen Free

Saccharomyces cerevisae
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 in yeast into the mass, taking care that the temperature difference between the wort and 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, preferably at a temperature of 10°C.
Saccharomyces cerevisae
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 in yeast into the mass, taking care that the temperature difference between the wort and 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, preferably at a temperature of 10°C.
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Vinoferm Basic Cerevisiae is the ideal yeast to optimise its fermentation capacity in almost all types of wine, proving to be a reliable ally in every situation.
We compared our Vinoferm yeasts to guide you in choosing the ideal yeast for you.

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