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Premier Rouge Lyc

This document provides technical information about the yeast strain Saccharomyces cerevisiae Premier Rouge. It details the origin, fermentative properties, organoleptic properties, suggested applications, uses, packaging, and storage of the yeast.

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bondo2011
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74 views

Premier Rouge Lyc

This document provides technical information about the yeast strain Saccharomyces cerevisiae Premier Rouge. It details the origin, fermentative properties, organoleptic properties, suggested applications, uses, packaging, and storage of the yeast.

Uploaded by

bondo2011
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Premier Rouge

Saccharomyces cerevisiae

TECHNICAL DATA SHEET


OE_L_EN Premier Rouge
Rev.: SEP2008 – Page 1/2

ORIGIN

• Selected by the University of Davis, California. This yeast strain is widely used in the United States.

FERMENTATIVE PROPERTIES

• This strain guarantees a fast start of the fermentation process while taking immediately the upper hand on the
indigenous flora
• Good alcohol resistance (till 15% vol.)
• Present a complete and regular fermentation kinetic within a wide temperature range from 17°C to 30°C
• Low volatile acidity and acetaldehyde production under suitable nutritional conditions

ORGANOLEPTIC PROPERTIES

• Strain able to improve the softness and the roundness of full bodied wines thanks to the valorisation of the lightest
tannins
• Varietal strain adapted to the vinification of Bordeaux grapes: development of “cut herbs” like aromas with
Cabernet Sauvignon and “ripen fruits” like aromas with Merlot
• Adapted to international market requirements by producing full bodied red wines poor in astringency
• Production of complex aromas which combine with oak flavors to create a very original organoleptic profile, what can
bring character to the lightest wines

SUGGESTIONS OF APPLICATIONS

• Recommended for the vinifications of high quality red wines aged in oak barrels
• Particularly adapted to the production of red wines from Cabernet, Merlot and Shiraz grape families and to all full
bodied wines
• For long maceration processes with grapes rich in astringent tannins

Bio Springer
103, Rue Jean Jaurès - 94704 Maisons-Alfort Cedex – France
Tel : +33 (0)1 49 77 18 46 – Fax : +33 (0)1 49 77 03 58 - www.fermentis.com
FICHE TECHNIQUE - REF. - 02/01

TECHNICAL DATA SHEET


OE_L_EN Premier Rouge
Rev.: SEP2008 – Page 2/2

USES

• The rehydration time should be between 20 to 25 minutes.


• This strain should be rehydrated in ten times its weight of sugared water or in a mixture of one-third of must
and two-thirds of water. The mixture temperature should be 35/38°C (95/100°F). Stir during 20 minutes.
• Slowly sprinkle the culture media into 3 times the weight of the must in order for the yeasts to adapt to their
new fermentation media (temperature difference, osmotic pressure, SO2), then wait for 10 minutes.
• This mixture can be added directly into the fermentation tank with uniform mixing. The difference of
temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C.

DOSAGE

20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.)

PACKAGING

Carton of 20 vacuum-packed sachets, 500g each (10 kg)


Carton of 1125 vacuum-packed sachets, 5g each (5.625 kg)

STORAGE

Shelf life of unopened vacuum pack at room temperature (20°C, 68°F) is up to 2 years. If kept refrigerated (4°C,
45°F), shelf life will exceed 2 years. After opening, use within 4 weeks. Store an opened package tightly sealed,
under refrigeration, removing as much air as possible.
Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage
conditions mentioned here above.

Bio Springer
103, Rue Jean Jaurès - 94704 Maisons-Alfort Cedex – France
Tel : +33 (0)1 49 77 18 46 – Fax : +33 (0)1 49 77 03 58 - www.fermentis.com

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