Yeast for red wines zymaflore F83 (500 g)

Red wine yeast selected on Sangiovese grapes (in Tuscany). Lends itself to the production of soft and fruity wines, ready for quick release on the market. Strain isolated from the University of Florence. High resistance to alcohol (16.5 %vol).

Product objective:
Fruity, soft and floral wine; for Mediterranean-type grape varieties.

Recommended for grape varieties:
Sangiovese, Cannonau, Negroamaro, Primitivo

Fermentation characteristics:

• Alcohol tolerance: up to 16.5% vol.
• Tolerated temperature range in AF: 20 - 30°C.
• Nitrogen requirement: low.
• Very good fermentation kinetics.
• Low production of volatile acidity and acetaldehyde.

Aromatic and organoleptic characteristics:

High production of fermentation aromas capable of enhancing in particular the most typical expression of Sangiovese del Chianti.
Good producer of glycerol.

Average dosage:
15-30 g/hL

Packaging:
500 g bag.

Store in a dry place, at a moderate temperature (4 to 8°C) and in the original packaging. The best use-by date is 18 months.

Dry wine-making yeast, suitable for use in foodstuffs.
Complies with the International Oenological Codex. Does not contain GMOs

Preparation:
Rehydrate according to the protocol indicated on the packaging.

• Use a clean container of inert material.
• Do not mix with other products (except Superstart)
• Use the product immediately after preparation
• Do not use if the package is not intact

Analysis Type:

• Moisture (%): < 8
• Live cells LSAS (CFU/g): ≥ 2,1010
• Lactic bacteria (CFU/g): < 105
• Acetic bacteria (CFU/g): < 104
• Yeasts of genus other than Saccharomyces (CFU/g): < 105
• Yeasts of different species or strain (%): < 5
• Coliforms (CFU/g): < 102
• Moulds (CFU/g): < 103
• E. Coli (/g): abs.
• Salmonella (/25 g): abs.
• Staphylococcus (/g): abs.
• Lead (ppm): < 2
• Arsenic (ppm): < 3
• Mercury (ppm): < 1
• Cadmium (ppm): < 1

The ZYMAFLORE F15®, VL3®, and more recently X5®, X16®, FX10® and RX60® yeasts are worldwide references.
Nowadays, winemakers expect much more from yeast than the simple and complete transformation of sugars; our team of researchers responsible for isolating and selecting new yeast strains is very clear about this. It is thanks to this investment in research and development that LAFFORT is able to offer, through its ZYMAFLORE® range, oenological yeasts adapted to revealing the intrinsic potential of the grape while offering excellent fermentation performance.

• The first strategy consists in isolating the yeasts in nature (Ecolselection): in the vineyard, in the cellar, in spontaneous fermentations, etc. These so-called "terroir" yeasts have proved to be particularly suited to revealing the potential of a particular type of wine or vine. This is the case, for example, with F15®, F83®, VL1® or VL3®.
• Another selection strategy is based on breeding. This technique, which exploits a naturally occurring phenomenon, provides the possibility of combining the characteristics of different yeasts in a single strain without resorting to genetic manipulation techniques. It is possible to cross two individuals (yeasts) with different genetic heritage and isolate in the progeny the individuals with the desired characteristics. For example, by crossing a yeast with very high fermentation performance with another yeast with very interesting detection or aromatic expression capacities, X5®, X16® and RX60® strains were obtained. With the same technique, applying the strategy of backcrossing, it was possible to improve the historic and glorious F10® strain, obtaining FX10®, which maintains 94% of the genetic heritage of F10® and retains its highly appreciated oenological potential for the production of great wines, while combining it with great fermentation vigour. This technique offers very interesting prospects for responding promptly to the evolution of market demands.

Consult our product datasheet