An active dry yeast that is a selected strain of Saccharomyces cerevisiae bayanus isolated from Champagne selected for use in the production of Tequila, Mezcal and fruit brandies.
Renowned for its strong competitive character and its fructophilic ability, works well in a wide pH range (3.2 – 5.2). It displays a good temperature tolerance (18°C – 33°C) which makes this strain a reference for the production of fruit brandies.During the alcoholic fermentation it produces a low level of foam and does not produce a lot of acetic acid.
Temp. range 20°C – 33°C
pH range 3.5 – 5.2
The optimal yeast dosage is variable according to individual distillery production processes.
Normal dose rate 0.25 – 0.40 grams per litre of wash (dosage: 25 – 40 g/hL)
Instructions for Use:
Rehydrate the yeast in clean water (the water should be 10 times the weight of the yeast and at a temperature of 35°C – 40°C).
Suspend contents carefully by gently stirring and then wait for 10 – 15 minutes maximum (minimum 10 minutes) before moving onto the next step.
For rehydration, use a clean container. Do not use demineralized water. Add this preparation to the wash. If there is a temperature difference of more than 8°C between the wash to be inoculated and the rehydration solution, add some wash slowly into the rehydration solution to reduce the temperature difference.