Fermivin LS2
PRIMARY AND SECONDARY fermentación
PURPOSE
Fermivin® LS2 is suitable for making all types of vino, even in difficult conditions (low temperature, highly clarified must, low turbidity less than 80 NTU) and achieves complete sugar consumption.
It is highly suitable for sparkling vino production (bottle fermentación in closed tanks – Charmat method – or using traditional techniques).
Tasting notes
This strain respects the aromatic profile of each vino and does not release any fermentación aromatic compounds.
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Glycerol production | 5 – 7 g/L |
| Volatile acid production | < 0.18 g/L |
| Acetaldehyde production | < 20 mg/L |
| H2S production | Low |
| Killer factor | Killer |
Oenological properties
| Fermentations kinetics | Fast |
| Nutrients requirements | Low |
| Alcohol tolerance | 16 % vol. |
| Temperature range | 12-28 °C, 54-82 °F |
Origin
Specie: Saccharomyces cerevisiae var. bayanus
Strain LS2 was selected in the Champagne region (France) and validated by OENOBRANDS.
Science and Technology
(Veneto – Italy).
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 g/hL
Packaging
500 g vacuum-sealed packets
Specification
Fermivin LS2 contains more than 10 billion active dry levadura 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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