Fermivin A33
STRUCTURED AND COMPLEX RED WINES
PURPOSE
Fermivin® A33 is especially suitable for producing wines aged in barrels.
It has a very high alcohol tolerance and can complete fermentation up to 15% alcohol, or even higher with a good nutrition regime.
When used in combination with the maceration enzyme Rapidase® Extra Fruit, Fermivin A33 optimises colour and phenol compound extraction.
Tasting notes
Fruity (blackcurrant and blackberry) aromas; toasty and chocolate hints.
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Glycerol production | 5 – 7 g/L |
| Volatile acid production | < 0.24 g/L |
| Acetaldehyde production | < 30 mg/L |
| H2S production | Low |
| Killer factor | Killer |
| HCDC (Hydroxycinnamate Decarboxylase ) activity | 65 % |
Oenological properties
| Fermentations kinetics | Fast |
| Nutrients requirements | High |
| Alcohol tolerance | 15.5 % vol. |
| Temperature range | 22-30 °C, 72-86 °F |
Origin
Specie: Saccharomyces cerevisiae var. cerevisiae.
Strain 331 was selected and validated by the University of Chile.
Science and Technology
Fermivin A33 promotes polyphenol extraction and stabilises anthocyanins (as pyroanthocyanins).
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 g/hL
Packaging
500 g vacuum-sealed packets
Specification
Fermivin A33 contains more than 10 billion active dry yeast cells per gram.
Storage
Must be stored in its sealed, original packaging in a cool (5-15 °C / 41-59 °F) dry place.
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