Yeast Uvaferm CS2 0.5kg

Product Features

The Uvaferm CS2 yeast has been developed especially for the Sauvignon blanc and Zöld Veltelini grape varieties. During its slow fermentation process, it highlights the elderberry and fruity character of these wines, giving the finished wine an elegant and complex taste. In the case of the spicy wines from Tramini and Cserszeg, it lends citrus notes to the final result.

User Guide

Dosage

• White wine must fermentation above 15 °C: 20-25 g/hl
• White wine must fermentation below 15 °C: 30 g/hl GO-FERM Protect evolution 30 g/hl

Rehydration and vaccination

The yeast must be rehydrated before adding it to the must or mash. For this, 3 kg of GO-FERM Protect evolution must be mixed in 60 liters of 37-40 °C chlorine-free water, then carefully add 2-3 kg of UVAFERM CS2. Let it stand for 30 minutes, then acclimatize the yeast to the temperature of the must. It is important that the temperature difference between the rehydrated yeast and the material to be inoculated does not exceed 10 °C. This can be achieved with one- or two-step training.

Mixing

During the inoculation, the yeast is thoroughly mixed in the batch to be fermented to ensure an even distribution in the wine, promoting the development of the desired flavor profile.

Offers

Ask for a special offer for larger quantities and take advantage of strip discounts. Our consulting colleagues are at your disposal to help you achieve the best results during your winemaking process. For more information, visit https://bi-bor.hu/rolunk.