Wine type

White

Sparkling

Certifications

Vegan

Allergen Free

Whiteferm

High-performance Saccharomyces bayanus yeast ideal for vinification of sparkling wine bases.
Whiteferm is a yeast strain of the Saccharomyces bayanus species that was developed for use in autoclave fermentations. This yeast is known for the following characteristics and uses:

  • Autoclave fermentations: its performance makes it particularly suitable for autoclave fermentations, especially when low temperatures are required. It is able to carry out autoclave fermentations efficiently, without the risk of stalling or unwanted residual sugar.
  • Resistance and speed: Whiteferm is known for its extreme resistance, making it suitable for vinification of sparkling wine bases. In situations where it is critical to complete fermentation quickly and cleanly, Whiteferm is a reliable choice. It can also be used to restart fermentation in cases of fermentation stoppages.
  • Respect for aromatic characteristics: Whiteferm is designed to respect the aromatic characteristics of the grape variety used. This means that the yeast develops a fine and delicate aromatic bouquet that integrates well with the typicality of the wine without distorting it.

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 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, dry place, preferably at a temperature of 10°C.

Whiteferm is a yeast strain of the Saccharomyces bayanus species that was developed for use in autoclave fermentations. This yeast is known for the following characteristics and uses:

  • Autoclave fermentations: its performance makes it particularly suitable for autoclave fermentations, especially when low temperatures are required. It is able to carry out autoclave fermentations efficiently, without the risk of stalling or unwanted residual sugar.
  • Resistance and speed: Whiteferm is known for its extreme resistance, making it suitable for vinification of sparkling wine bases. In situations where it is critical to complete fermentation quickly and cleanly, Whiteferm is a reliable choice. It can also be used to restart fermentation in cases of fermentation stoppages.
  • Respect for aromatic characteristics: Whiteferm is designed to respect the aromatic characteristics of the grape variety used. This means that the yeast develops a fine and delicate aromatic bouquet that integrates well with the typicality of the wine without distorting it.

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 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, dry place, preferably at a temperature of 10°C.

For a flawless result, use Whiteferm with:

to inhibit the formation of tartrate crystals in wine

to optimize alcoholic fermentation in white and rosé musts

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Whiteferm: wines map

Whiteferm is the ideal yeast to optimise its fermentation capacities, especially in sparkling wines, but also in aromatic white wines.

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