Wine yeast, Vinoferm 'Red' for red and rosé wine, 7 g

Dry yeast
Saccharomyces cerevisiae var. cerevisiae.

'This yeast replaces Bioferm 'Rouge', which has been discontinued by the manufacturer.

Dry yeast for fermenting red wines with a higher production of esters and fatty acids. Often used for Cabernet Sauvignon, Pinot Noir, Merlot and Rondo. Also used for rosé wine.

It is a fast starter.

Dosage:
2-3 g/10 litres

This yeast works at temperatures between 18-28°C and has a moderate alcohol tolerance of maximum 16%.

Weight: 7 gr

Instructions
Add yeast nutrient salt to the must/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.

Colour and Aroma
In Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.
To improve the final result, you may consider using these naturally derived enzymes:

Optimising Colour:
Add Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.

Optimising Aroma:
Add Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.