Wine Yeast - Universal 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.
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.
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
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.