Wine yeast UVAFERM® CEG 0,5kg

Uwaferm CEG dry yeast for the production of fermentation products was bred by the research station in Giesenheim, Germany for slow fermentation. After fermentation, the resulting product acquires a clean taste with a large number of esters. Uvaferm CEG starts fermentation slowly, without increasing the temperature of the wort and fermenting secondary aromas. These yeasts have an average need for nutrients, so the addition of products such as Go-Ferm Protect and Fermaid K will have a positive effect on the fermentation process.

UVAFERM CEG™ can be considered in the production of semi-dry cider, as this yeast can be stopped before the end product is completely "dry".

Microbiological characteristics:

• Classification: Saccharomyces cerevisiae

• Sensitive to the competitive factor K2

• Alcohol tolerance up to 14.5%

• Short lag phase

• Fermentation speed is medium to slow

• The optimal range of fermentation temperature is 12 - 18°С

• Low level of H2S synthesis

• Low nitrogen requirement

• Average level of SO2 release

• Good sedimentation at the end of fermentation

• Weak foaming

Dosage

All fermentation products - 25-40 g/100 l

The dosage level depends on the amount of sugar in the wort, as well as on the sanitary condition of the materials and equipment.

Using

Uvaferm CEG is rehydrated in water at 40°C, in a ratio of 1 to 10. If GoFerm Protect is used, then the ratio will be 1 to 20. After adding dry yeast to the water, it is necessary to infuse for 20 minutes, stirring occasionally so that no clots form, after what to add to the wort.

Note:

• Total rehydration time should not exceed 45 minutes

• To prevent temperature shock, the temperature difference between the wort and the yeast suspension should not exceed 10°

• It is important to rehydrate the yeast in a clean vessel

• Rehydration of yeast in wort is not recommended.