SPRINGER S102
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Description
Yeast (Saccharomyces cerevisiae), emulsifier: E491 (sorbitan monostearate). CK S102 was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult winemaking conditions.
Fermentation abilities:
- Excellent settlement strength thanks to its Killer phenotype.
- Short lag phase & rapid fermentation (in 10 days at 15°C).
- Fermentation from 8°C.
- Complete fermentation even on very clarified musts (<50 NTU).
- Alcoholic strength: 14.5% vol./vol.
- Strong nitrogen requirement : In a must where available nitrogen is between 150 and 180 mg/L, this strain requires a minimum of 2 nitrogenous inputs (20 g/hl of DAP + 20 g/hl of Bioferm® 24 hours after the inoculation and 20g/hl of DAP or Bioferm® at mid-fermentation) to avoid any risk of organoleptic deviations (sulfur notes).
SPRINGER S102
Description
Yeast (Saccharomyces cerevisiae), emulsifier: E491 (sorbitan monostearate). CK S102 was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult winemaking conditions.
Fermentation abilities:
- Excellent settlement strength thanks to its Killer phenotype.
- Short lag phase & rapid fermentation (in 10 days at 15°C).
- Fermentation from 8°C.
- Complete fermentation even on very clarified musts (<50 NTU).
- Alcoholic strength: 14.5% vol./vol.
- Strong nitrogen requirement : In a must where available nitrogen is between 150 and 180 mg/L, this strain requires a minimum of 2 nitrogenous inputs (20 g/hl of DAP + 20 g/hl of Bioferm® 24 hours after the inoculation and 20g/hl of DAP or Bioferm® at mid-fermentation) to avoid any risk of organoleptic deviations (sulfur notes).