ESTELLE WINES FOR BRANDY and aromatic wines Active dry yeast for wine making. Saccharomyces cerevisiae strain. ESTELLE was selected for its qualities making it particularly suited for the production of esters specific for elaboration of Brandy. ORIGIN Strain selected in the vineyards of the Côtes du Rhône. CHARACTERISTICS: Fast fermentation starter Low production of volatile acidity ( < 0.15 g/l) Cryophilic strain, regular and steady Low H2S and SO2 production Fermentation, starting from 8 °C Low acetaldehyde production (less than 20 mg/l) Total exhaustion of sugars Low production of superior alcohols Ethanol resistant: 13% alc. /V High production of esters and aldehyde’s Moderate requirements in nitrogen ESTELLE is strongly recommended for the aromatic Brandy. The main volatile compounds synthesized by ESTELLE are esters, aldehyde and furfurals. A low production of superior alcohols, acetaldehyde and volatile acidity, it’s the reason why ESTELLE is specific for the wines suited to distillation. The formation of most of the esters is looked for because these compounds confer fruity aromas (banana, pear) and floral (lime tree, rose, violet) on brandies. Other compounds produced by yeasts participate in the balance of the brandy Dosage From 20 to 30 g/HL Keep in a dry and cool place. Packing 500 g Aluminium bag, box of 10 kg
ESTELLE WINES FOR BRANDY and aromatic wines Active dry yeast for wine making. Saccharomyces cerevisiae strain. ESTELLE was selected for its qualities making it particularly suited for the production of esters specific for elaboration of Brandy. Strain selected in the vineyards of the Côtes du Rhône. Fast fermentation starter Cryophilic strain, regular and steady Fermentation, starting from 8 °C Total exhaustion of sugars Ethanol resistant: 13% alc. /V Moderate requirements in nitrogen Low production of volatile acidity ( < 0.15 g/l) Low H2S and SO2 production Low acetaldehyde production (less than 20 mg/l) Low production of superior alcohols High production of esters and aldehyde’s ESTELLE is strongly recommended for the aromatic Brandy. The main volatile compounds synthesized by ESTELLE are esters, aldehyde and furfurals. A low production of superior alcohols, acetaldehyde and volatile acidity, it’s the reason why ESTELLE is specific for the wines suited to distillation. The formation of most of the esters is looked for because these compounds confer fruity aromas (banana, pear) and floral (lime tree, rose, violet) on brandies. Other compounds produced by yeasts participate in the balance of the brandy Dosage From 20 to 30 g/HL Keep in a dry and cool place. Packing 500 g Aluminium bag, box of 10 kg CHARACTERISTICS: ORIGIN
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