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Wine Yeast - Burgund

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Making wine from fruit must is possible thanks to micro-organisms - more specifically, a large group of yeast belonging to the species Saccharomyces cerevisiae and Saccharomyces bayanus

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  • - The yeast is offered in the form of a suspension, in a special protective liquid; quantity: 20ml. It is visible in the sachet in the form of light brown sediment. Before using the yeast, shake the sachet well until the liquid becomes turbid. 
    A single dose, following growth, is sufficient to prepare up to 25l of wine. 
    We offer the following kinds of yeast:
    Burgund - for red wine, both table and dessert; for high-tannin fruit, such as chokeberry, plum, black grape, elderberry, cherry, black and red currant, blackberry and blueberry. 
    Bordeaux - for red table wine; for fruit such as blueberry or grape. 
    Malaga- for red dessert wine; for fruit such as black grape or chokeberry. 
    Madera - for white and red dessert wine; for fruit such as gooseberry, pear, raspberry, apricot, strawberry, red and white currant, raisin and grains. 
    Portwein - for white and red dessert wine; for fruit such as cherry, blackberry, black and white currant. 
    Tokay - for white dessert and table wine; for fruit such as gooseberry, hawthorn, pear, apple, rhubarb, apricot, dog rose, strawberry, white grape, white currant, as well as raisin and grains. 
    Sherry - for white dessert wine; for fruit such as cherry, apple, hawthorn, dog rose, white grape, white currant, as well as raisin and grains. 
    Sauternes - for light and table white wine; for fruit such as apple, pear, apricot or white grape. 
    All of the aforementioned kinds allow manufacture of wine with alcohol content up to approx. 14%.

    Particular attention should be given to the following kinds of yeast: 
    Universal- for white and red wine and all types of fruit, characterised by high resistance to alcohol of up to approx. 18%. 
    In the case of yeast supplied in the form of a suspension, preliminary growth is recommended. This process is called the preparation of yeast culture, or mother yeast. 

    Product characteristics:
    Yeast in the form of a liquid suspension, manufactured by Biowin, has all necessary certificates, attesting to its high quality. The strains come from the most reputable microbiology institutes in Poland; they are mesophilic, which means that they grow in the temperature between 18 and 30oC. 

    Instructions for use
    Yeast should be stored in a cool and dry place, not exposed to direct sunlight.

    Advantages of noble wine yeast - tolerance to alcohol of approx. 14-18% 
    -tolerance to high concentrations of sugar (honey or universal), carbon dioxide, tanning agents 
    -resistance to higher sulphur concentrations, e.g. following the use of potassium pyrosulfite 
    -fermentation process induced by noble yeast is faster and therefore reduces the likelihood of infections 
    -finished wine is stable and well fermented 
    -permanent colour and properly selected bouquet.
    Disadvantages of fermentation with the use of wild yeast - tolerance to alcohol of only up to approx. 10% 
    -low resistance to acids, higher sugar concentrations, large quantities of tanning agents, e.g. chokeberry wine 
    -fermentation induced by wild yeast is not completed 
    -finished wine is often unstable and easily infected 
    -wine colour is often impermanent 
    -taste and aroma of the finished wine is largely accidental


    CAUTION:
    It is particularly crucial to maintain sterile conditions at all stages of yeast culture preparation. Particular attention should be paid to the cleanliness of the container where the yeast will be grown.

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Wine Yeast - Burgund

Wine Yeast - Burgund

Making wine from fruit must is possible thanks to micro-organisms - more specifically, a large group of yeast belonging to the species Saccharomyces cerevisiae and Saccharomyces bayanus

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