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    Premier Rouge Lyc

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    bondo2011
    This document provides technical information about the yeast strain Saccharomyces cerevisiae Premier Rouge. It details the origin, fermentative properties, organoleptic properties, suggested applications, uses, packaging, and storage of the yeast.

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    Premier Rouge Lyc

    Uploaded by

    bondo2011
    29 views2 pages
    This document provides technical information about the yeast strain Saccharomyces cerevisiae Premier Rouge. It details the origin, fermentative properties, organoleptic properties, suggested applications, uses, packaging, and storage of the yeast.

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    This document provides technical information about the yeast strain Saccharomyces cerevisiae Premier Rouge. It details the origin, fermentative properties, organoleptic properties, suggested applications, uses, packaging, and storage of the yeast.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    29 views2 pages

    Premier Rouge Lyc

    Uploaded by

    bondo2011
    This document provides technical information about the yeast strain Saccharomyces cerevisiae Premier Rouge. It details the origin, fermentative properties, organoleptic properties, suggested applications, uses, packaging, and storage of the yeast.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Premier Rouge

    Saccharomyces cerevisiae

    TECHNICAL DATA SHEET


    OE_L_EN Premier Rouge
    Rev.: SEP2008 – Page 1/2

    ORIGIN

    • Selected by the University of Davis, California. This yeast strain is widely used in the United States.

    FERMENTATIVE PROPERTIES

    • This strain guarantees a fast start of the fermentation process while taking immediately the upper hand on the
    indigenous flora
    • Good alcohol resistance (till 15% vol.)
    • Present a complete and regular fermentation kinetic within a wide temperature range from 17°C to 30°C
    • Low volatile acidity and acetaldehyde production under suitable nutritional conditions

    ORGANOLEPTIC PROPERTIES

    • Strain able to improve the softness and the roundness of full bodied wines thanks to the valorisation of the lightest
    tannins
    • Varietal strain adapted to the vinification of Bordeaux grapes: development of “cut herbs” like aromas with
    Cabernet Sauvignon and “ripen fruits” like aromas with Merlot
    • Adapted to international market requirements by producing full bodied red wines poor in astringency
    • Production of complex aromas which combine with oak flavors to create a very original organoleptic profile, what can
    bring character to the lightest wines

    SUGGESTIONS OF APPLICATIONS

    • Recommended for the vinifications of high quality red wines aged in oak barrels
    • Particularly adapted to the production of red wines from Cabernet, Merlot and Shiraz grape families and to all full
    bodied wines
    • For long maceration processes with grapes rich in astringent tannins

    Bio Springer
    103, Rue Jean Jaurès - 94704 Maisons-Alfort Cedex – France
    Tel : +33 (0)1 49 77 18 46 – Fax : +33 (0)1 49 77 03 58 - www.fermentis.com
    FICHE TECHNIQUE - REF. - 02/01

    TECHNICAL DATA SHEET


    OE_L_EN Premier Rouge
    Rev.: SEP2008 – Page 2/2

    USES

    • The rehydration time should be between 20 to 25 minutes.


    • This strain should be rehydrated in ten times its weight of sugared water or in a mixture of one-third of must
    and two-thirds of water. The mixture temperature should be 35/38°C (95/100°F). Stir during 20 minutes.
    • Slowly sprinkle the culture media into 3 times the weight of the must in order for the yeasts to adapt to their
    new fermentation media (temperature difference, osmotic pressure, SO2), then wait for 10 minutes.
    • This mixture can be added directly into the fermentation tank with uniform mixing. The difference of
    temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C.

    DOSAGE

    20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.)

    PACKAGING

    Carton of 20 vacuum-packed sachets, 500g each (10 kg)


    Carton of 1125 vacuum-packed sachets, 5g each (5.625 kg)

    STORAGE

    Shelf life of unopened vacuum pack at room temperature (20°C, 68°F) is up to 2 years. If kept refrigerated (4°C,
    45°F), shelf life will exceed 2 years. After opening, use within 4 weeks. Store an opened package tightly sealed,
    under refrigeration, removing as much air as possible.
    Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage
    conditions mentioned here above.

    Bio Springer
    103, Rue Jean Jaurès - 94704 Maisons-Alfort Cedex – France
    Tel : +33 (0)1 49 77 18 46 – Fax : +33 (0)1 49 77 03 58 - www.fermentis.com

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