Wine yeast, Vinoferm 'Grand Cru' / port wine yeast / fortified wine yeast, 100 g

Dry yeast Saccharomyces cerevisiae var. cerevisiae. 'This yeast replaces 'Kitzinger Port wine yeast' which has been discontinued by the wholesaler. This wine yeast is specially made to produce wines with high alcohol content with longer barrel aging. Has a very wide temperature tolerance. Ideal for making port-like products from fruit. Also promotes malolactic fermentation. Dosage: 2-2.5 g/10 litres This yeast works at temperatures between 18-28°C and has an alcohol tolerance of a maximum of 16%. Weight: 100 gr Guidance Add yeast nutritional salt to the must/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried types of yeast must first be dissolved in 70% water and 30% must, which is 35-40°C, in the measurement ratio 1:10 (e.g. 10 grams of yeast are dissolved in 100 ml. liquid). Stir gently and let it rest for up to 15 min. Then add the liquid. Be aware that the yeast solution must have approximately the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, which gives a high risk of the yeast cells dying. Color and Aroma In Scandinavia, we don't always have the heat and sun needed to achieve enough color and aroma in wines and ciders from grapes and fruit. To improve the final results, you can consider using these naturally occurring enzymes: Optimizing Color: Red berry wine: Add Fructozym® Color, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red fruit. Add immediately after the fruit is crushed. See item numbers 3393 and 3393a. Wine from red grapes: Add Trenolin® Xtract, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red grapes. Add immediately after the fruit is crushed. See item number 3394. Optimization of Aroma: Add Zymex Aroma enzyme. Special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas that are bound to the fruit and sugar. Add after fermentation is complete. See item numbers 3209 and 3209a.