LA Arom
Excellence® DS is selected for the production of fruity and elegant white and rosé wines. Its technological characteristics allow it to control the vinification process to obtain an expressive and harmonious aromatic profile.
Technical Specifications
PHYSICAL
- Appearance & colour: Light brown fine granulates
MICROBIOLOGICAL
- Other yeasts: < 105 UFC/g
- Mould: < 103 UFC/g
- Lactic bacteria: < 105 UFC/g
- Acetic bacteria: < 104 UFC/g
- Salmonella: Absence/25g
- Escherichia coli: Absence/1g
- Staphylococi: Absence/1g
- Coliforms: < 102 UFC/g
COMPOSITION
- Revivable yeast: ≥ 1010 UFC/g
- Humidity: < 8 %
LIMITS
- Lead: < 2 mg/kg
- Mercury: < 1 mg/kg
- Arsenic: < 3 mg/kg
- Cadmium: < 1 mg/kg
Features and Benefits
Formulation: Active dry yeasts – Saccharomyces cerevisiae.
Enological benefits:
- L.A. Arom is selected specifically for the production of fruity white and rosé wines.
- It implants quickly and is resistant to difficult fermentation conditions (pABV >14%, turbidity < 100 NTU, temperature < 15 °C).
- It has smooth fermentation kinetics, making it ideal for producing fermentary esters as well as varietal aromas.
- L.A. Arom produces low amounts of volatile acidity, thus helping to preserve the aromatic quality of wines fermented with this strain.
Product Applications
In difficult fermentary conditions (high Potential Alcohol, extreme temperatures, low turbidity, etc.) or for an optimal revelation of aromas, we highly recommend the use of ŒnoStim®.
With ŒnoStim®:
- Dissolve progressively ŒnoStim® (30 g/hL)* in 20 times its weight of warm water (37°C) while continuously stirring to avoid lumps formation.
- Add the selected yeast (20 g/hL)*, stir gently, and wait 20 minutes before adding the same volume of must from the tank to inoculate.
- Repeat this operation until the difference between the starter culture and the tank is less than 10°C. This step should last between 10 and 20 minutes.
- Add the yeast to the tank and mix.
*Based on the must volume to be fermented.
Without ŒnoStim®:
- Add the selected yeast in 10 times its weight of hot water (35 to 40°C) and mix gently.
- Wait 20 minutes, then add an equal volume of must from the tank to inoculate.
- Repeat this operation until the difference between the starter culture and the tank is less than 10°C. This step should last between 10 and 20 minutes.
- Add the yeast to the tank and mix.
Dosage: 20-30 g/hL.
