Top of the page

Laffort Zymaflore F83 (500g)

Item No. F83500
Yeast for Mediterranean red grape varieties. "Terroir" selection. Grape varieties: Grenache, Carignan, Sangiovese, Mourvèdre, Syrah, Merlot. Isolated in Tuscany. High production of red fruit-type fermentation aromas. High glycerol production. Recommended for fruity, supple and floral wines. Strong e
Price $53.6
Per Each
Excl. Tax
Each

Description

Yeast for Mediterranean red grape varieties.
"Terroir" selection.
Grape varieties: Grenache, Carignan, Sangiovese, Mourvèdre, Syrah, Merlot.
  • Isolated in Tuscany.
  • High production of red fruit-type fermentation aromas.
  • High glycerol production.
  • Recommended for fruity, supple and floral wines.
  • Strong expression of Sangiovese varietal characters and that of other Mediterranean grape varieties.
DOSAGE:
• 20 - 30 g/hL (200 - 300 ppm). In the case of prefermentative cold maceration (cold soaking), it is recommended to add yeast at 5 g/hL (50 ppm) during tank filling, in order to dominate the indigenous flora, then to complete with 15 to 20 g/hL (150 - 200 ppm) at the end of maceration, before increasing the must temperature.

Specifications

Brand
Laffort
Minimum Temperature Range
16°C - 20°C
Fermentation Speed
Moderate

Laffort Zymaflore F83 (500g)

Item No. F83500
Yeast for Mediterranean red grape varieties. "Terroir" selection. Grape varieties: Grenache, Carignan, Sangiovese, Mourvèdre, Syrah, Merlot. Isolated in Tuscany. High production of red fruit-type fermentation aromas. High glycerol production. Recommended for fruity, supple and floral wines. Strong e
Price $53.6
Per Each
Excl. Tax
Each

Description

Yeast for Mediterranean red grape varieties.
"Terroir" selection.
Grape varieties: Grenache, Carignan, Sangiovese, Mourvèdre, Syrah, Merlot.
  • Isolated in Tuscany.
  • High production of red fruit-type fermentation aromas.
  • High glycerol production.
  • Recommended for fruity, supple and floral wines.
  • Strong expression of Sangiovese varietal characters and that of other Mediterranean grape varieties.
DOSAGE:
• 20 - 30 g/hL (200 - 300 ppm). In the case of prefermentative cold maceration (cold soaking), it is recommended to add yeast at 5 g/hL (50 ppm) during tank filling, in order to dominate the indigenous flora, then to complete with 15 to 20 g/hL (150 - 200 ppm) at the end of maceration, before increasing the must temperature.

Specifications

Brand
Laffort
Minimum Temperature Range
16°C - 20°C
Fermentation Speed
Moderate