| Wine style | |
|---|---|
| Vegan | |
| Ecologico |
Technology
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VINIFERM NS CHANCE
Non-Saccharomyces Lachancea thermotolerans yeast strain selected for its high capacity of lactic acid synthesis. The use of Viniferm NS CHANCE solves the problem of loss of acidity of wines due to climatic changes. It favors the production of longer lasting, more complex and unctuous wines.
Viniferm NS CHANCE not only has a high acidification power – increased lactic acid formation – but also increases aromatic complexity, accentuates unctuosity and smoothness – due to glycerol formation – and gives rise to wines with low volatile acidity due to its rapid deployment.
The selection of NS CHANCE is the result of an extensive research activity that Agrovin started more than 10 years ago, in collaboration with the Department of Microbiology III of the Complutense University of Madrid. This activity, which generated a previous know-how, has culminated specifically in the framework of the LowpHWine project together with the Polytechnic University of Madrid. This is a public-private consortium project (IDI-20210393) that has the financial support of the CDTI Innovation through the CIEN Strategic Program (National Strategic Research Consortia) and that, having started in September 2020, will end on August 31, 2024.
CHARACTERISTICS
Non-Saccharomyces Lachancea thermotolerans yeast strain selected for its high capacity of lactic acid synthesis. The use of Viniferm NS CHANCE solves the problem of loss of acidity of wines due to climatic changes. It favors the production of longer lasting, more complex and unctuous wines.
OENOLOGICAL PROPERTIES
| Fermentative power | Medium (<10 %/% vol.) |
| Operating temperature | 14-20ºC |
| Nutritional requirements | Medium (organic nitrogen) |
| Alcoholic yield | Low |
| Sulfur resistance | Moderate (<50 ppm) |
| Formation of volatile acidity | Low |
DOSAGE
10-20 g/hl
INSTRUCTIONS FOR USE
To obtain the best results, it is essential to ensure good implantation of the strain in the medium.
→ Maintain good hygiene in the cellar.
→ Add the yeast as soon as possible.
→ Adhere to the prescribed dosage.
→ Rehydrate the yeast well.
Rehydration:
1.- Add the dried yeast by 10 times its weight in water at 35 oC – 40 oC (10 liters of water per 1 kg of yeast).
2. – Wait 10 minutes.
3.-Stir the mixture.
4.- Wait 10 minutes and add to the wort, making sure that there is not a difference of more than 10 oC between the rehydrated medium and the wort.
Working Precautions:
– In any case, the yeast should not be rehydrated for more than 30 minutes in the absence of sugars.
– Respecting the times, temperatures and methods of use described above ensures maximum viability of the hydrated yeast.