Wine yeast burgundy 20ml

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A sachet is enough after multiplication for making 25 liters of wine.

Weight

: 0,020 KG

Shipping costs

: € 4,00

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: Ordered on working days before 12.30 pm, shipped the same day.

€ 4,95 *

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Description
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We owe the origin of the wine to the micro-organisms of the grape - a certain large group of yeasts. These wines are used in the wine industry, specially selected and processed in laboratories and are divided into different varieties, according to the preference of the substrate (type of fruit, sugar concentration), the production speed and the yield of alcohol.

The yeast is available in a special protective liquid sachet; 20 ml. One sees the yeast in the sachet in the form of a light brown liquid. Before use, the sachet must be shaken so that the slightly turbid liquid is well mixed.
A sachet is enough after multiplication for making 25 liters of wine.

You can find the following species with us:

Burgundy - for red wine, both from table and dessert wines; for fruit high in tannins like apple berry, plum, red grapes, cherries, black and red berries, blackberries and blueberries.
Bordeaux - for red table wines; for fruit, such as blueberries or grapes.
Malaga - for red dessert wines; for fruit such as red grapes or apple berry.
Madeira - for white and red dessert wine; for fruits such as gooseberries, pears, raspberries, apricots, strawberries, red and white currants, raisins and cereals.
Port - for white and red dessert wine; for fruit such as cherries, blackberries, black and white currants.
Tokay - for white dessert wines and table wines; for fruits such as gooseberry, hawthorn, pears, apples, rhubarb, apricots, wild rose, strawberry, white grape, white currants and raisins and grains.
Sherry - from white dessert wines; for fruit such as cherries, apples, hawthorn, wild rose, white grape, white currants and raisins and grains.
Sauternes - for a small white wine or table wine; for fruits such as apples, pears, apricots and white grapes.

All types described above are good for the production of wine with an alcohol content of up to about 14%.

Particular attention must be paid to the yeast strains:
Universal - for white and red wine, and for all types of fruit, characterized by a high resistance to alcohol up to 18%.
The yeast fluid works best when multiplying. This process is called - the application of the yeast strain.

Description:
Our yeasts in liquid form, which are produced in Poland, have all certificates to prove the high quality. The strains from the most prestigious institutions Microbiology in Poland, mesophytes organisms, that is, that they reproduce at temperatures between 18 ° C and 30 ° C.

Use:
The yeast must be stored in a cool, dry and shady place.

Advantages of this refined wine ferment

Alcohol tolerance up to about 14-18%
Resistant to high concentrations of sugar, carbon dioxide, tannin
Resistant to increased concentrations of sulfur.
The influence of the yeast on the fermentation process is faster, so the chance of contamination is low
The wine as the end product is stable and well fermented
The color is stable and well chosen for the bouquet

Disadvantages of a fermentation with wild yeasts

Alcohol tolerance only about 10%
Low resistance to acids, higher concentrations of sugar, large amounts of tannin.
The fermentation process does not continue until the end.
The wine as an end product is often unstable and can easily be infected
The color of the wine is often cloudy
The taste and aroma of the wine are largely dependent on chance.

PAY ATTENTION:
In the wine making process, sterile conditions are very important at every stage of the process. Particular attention must be paid to the cleanliness of the bucket or bowl in which the yeast is prepared.

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