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SOEC 1971 - 10 KG (LEVUR0084)

SOEC 1971 - 10 KG product image
Yeast for the production of elegant sparkling wines of great aromatic finesse. Fresh and fruity sparkling wines are produced in response to ever-increasing consumer demand in many sparkling wine markets worldwide. SOEC® 1971 is a strain of Saccharomyces cerevisiae galactose providing:  excellent fermentation properties needed to complete the fundamental stages involved in making sparkling wines.  fruity, fresh and balanced sparkling wine profiles. SOEC® 1971 is a strain that was selected, tested and approved by the microbiology laboratory of the technical and environmental department of the Interprofessional Committee for Champagne Wine (CIVC).
 Species: Saccharomyces cerevisiae galactose (formerly bayanus)  Killer factor: K2 positive  Latency phase: medium  Fermentation kinetics: fast  AF temperature range: 10 to 30 °C  Alcohol tolerance: 15.5 % Vol.  Secondary fermentation kinetics: fast  Secondary fermentation temperature range: 10 to 25 °C  Secondary fermentation alcohol tolerance: base wine up to 12 % Vol.  Volatile acidity production: low  Nitrogen requirements: low  SO₂ production: low  Pyruvic acid production: average  Acetaldehyde production: medium to low  Glycerol production: average
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Oenofrance USA, LLC