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.
Results & benefits
Oenological properties
| Fermentations kinetics | Fast |
| Nutrients requirements | High |
| Alcohol tolerance | 15.5 % vol. |
| Temperature range | 22-30 °C, 72-86 °F |
Science and Technology
Fermivin A33 promotes polyphenol extraction and stabilises anthocyanins (as pyroanthocyanins).
Characteristics
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 % |
Specification
Fermivin A33 contains more than 10 billion active dry yeast cells per gram.
Download the application data sheet
Your distributorProduct information
Origin
Specie: Saccharomyces cerevisiae var. cerevisiae.
Strain 331 was selected and validated by the University of Chile.
Usage
Dosage
20 g/hL
Packaging & Storage
Packaging
500 g vacuum-sealed packets
Storage
Must be stored in its sealed, original packaging in a cool (5-15 °C / 41-59 °F) dry place.
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