Pektolase enzym/ vinenzym, bryter ned pektiner, for større saftutbytte (alle bær) og klarere vin.
Kan også benyttes i øl som har frukt tilsetninger, som feks frukt puree, for et klarer øl.
Tilsettes sammen med gjær og næring.
Rekker til 25liter vin.
Syrereduserende gjærstamme, perfekt til fruktige vin satt på egene frukter og bær.
Anbefalt gjærinstemperatur : 18-27 ºC
Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate.
MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27C (64 -80OF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 - 12 days. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2.
En god og allsidig gjær, kan også benyttes for å få igang gjæring som har stoppet.
Anbefalt gjærinstemperatur : 14-28 ºC
Rekker til opptil 25 liter vin.
Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders.
If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine.
SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth.
SN9 is another strain noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10OC (50OF) is required.
This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains.
SN9 is ideal for restarting stuck fermentations.