Bacteria and Yeast 404,South Africa price supplier

Saccharomyces cerevisiae Fermentation security and aromatic enhancement of the varietal notes.

Yeast strain, selected in Emilia Romagna, for its refined and clean fermentation characteristics.

This yeast from must of Lambrusco di Spilamberto grapes was selected in 1975 by Prof. Zambonelli, during research projects in a collaboration between E.S.A.V.E (Organization for the Study and Assistance in Viticulture and Enology of Emilia Romagna) and C.R.I.V.E. (Center for Research in Viticulture and Enology of the University of Bologna). PREMIUM® 404 has a high fermentation strength and is competitive with the native flora, over which it easily takes the upper hand. It is used on both white and red grapes with high varietal expression, the aromatic composition of which it enhances without modification.

Furthermore, the yeast exhibits a POF(-) physiological characteristic (it does not produce volatile phenols responsible for pharmacy odors).

Its optimal resistance to alcohol and to sulfur dioxide, together with the property of quickly forming compact sediments for fermentation purposes, make PREMIUM® 404 an optimal fermenter for all types of must.

This yeast typically produces very little acetic acid and sulfurous hydrogen, and a balance of succinic acid and glycerol, which guarantees a very clean fermentation.