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LEP 53
Saccharomyces cerevisiae yeast blend.
Well suited specially for white wines and for sparkling white and rosé wines.
Excellent glycerin production.
Suitable for:
White Wines,
Rosé Wines
Available in formats: Small bag 5kg
Applications
Particularly suitable for white wines such as Pinot blanc, Pinot gris, Chardonnay, Verduzzo, Trebbiano, Soave and for sparkling white and rosé wines.
PREPARATION MODE:
Dissolve 1 kg of yeast in 20 liters of water at 37°C for 20 minutes. Add as much must and wait for one hour. Double the volume of the fermentation starter and add biological growth factors. After one hour add to the mass to be fermented or re-fermented.
Recommended dosage: 10 to 20 g/hl.
Technical specifications
- Excellent glycerin production
- Fermentation capacity at low temperatures (14-18°C)
- Limited nitrogen demand
- Low production of volatile acidity
- Alcohol tolerance: to 16% vol.
- Alcohol-producing power: 16% vol.
Keep in a cool, dry place away from light.
Shelf life: as stated on the label.
Environmental Label
What it is
Where it goes
Bag
Plastic collection
Check the provisions of your municipality
Product for professional oenological use in accordance with: Reg. CEE/UE N°934/2019 and International Codex OIV