Dough, bayanus strain, ideal for difficult fermentation, sparkling.
200g / tn
200 g yeast
2lt water (10 times more yeast), temperature 35-40 degrees Celsius
200 g sugar
Good mixing, stay 30 'to inflate.
Integration into the tank.
500 gr
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Nutrient for fermentation.
Maximum 30g / hl
Recommended: 20g / hl
Nutrient for fermentation (ammonium phosphate, cellulose, thiamine).
Maximum: 40g / hl
Recommended: 20-35g / hl
1 Kg
Ideal for fermentation at low temperatures, for white wines of varieties with intense aroma. Moschofilero, muscat, sauvignon blanc, riesling. 200g / tn 200 g yeast 2lt water (10 times more yeast), temperature 35-40 degrees Celsius 200 g sugar Good mixing, stay 30 'to inflate. Integration into the tank.
Dough for white wines, aroma of fresh fruits (apple, citron), flowers.
200g / tn
200 g yeast
2lt water (10 times more yeast), temperature 35-40 degrees Celsius
200 g sugar
Good mixing, stay 30 'to inflate.
Integration into the tank.
Yeast ideal for fresh, fruity white wines, producing fermentation perfumes.
200g / tn
200 g yeast
2lt water (10 times more yeast), temperature 35-40 degrees Celsius
200 g sugar
Good mixing, stay 30 'to inflate.
Integration into the tank.
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Yeast ideal
200g / tn
200 g yeast
2lt water (10 times more yeast), temperature 35-40 degrees Celsius
200 g sugar
Good mixing, stay 30 'to inflate.
Integration into the tank.
500 gr
Yeast ideal
200g / tn
200 g yeast
2lt water (10 times more yeast), temperature 35-40 degrees Celsius
200 g sugar
Good mixing, stay 30 'to inflate.
Integration into the tank.
Dough, bayanus strain, ideal for difficult fermentation, sparkling.
200g / tn
200 g yeast
2lt water (10 times more yeast), temperature 35-40 degrees Celsius
200 g sugar
Good mixing, stay 30 'to inflate.
Integration into the tank.
500 gr
