ALPINE CIDERMOUSSE- DRY YEAST
DESCRIPTION
Selected Active Dry Yeast Derived from the spontaneous hybridization between Saccharomyces cerevisiae and S. bayanus. This yeast was selected in the Champagne region. Thanks to its strong fermentative vigor and high resistance, it is able to carry out difficult fermentations and refermentations, even under high pressure. Alpine CIDERMOUSSE is an excellent yeast for producing fruity, rounded, fullbodied ciders with sweet notes. It is suitable for all types of cider — sweet or dry, fresh or from concentrate. With a slower fermentation profile, it enhances aromas of baked fruit and ripe apple.
PERFORMANCE
- Very high fermentative vigor
- High alcohol tolerance up to 21.3% vol
- Moderate attenuation
- High flocculation
- Very good fructose assimilation
- Killer factor, prevailing over indigenous microflora
- Fermentation temperature range: 8–32 °C
- Low production of volatile acidity
- Minimal production of sulfites (SO₂)
- Minimal production of acetaldehyde
- Fast fermentations and refermentations across different pH ranges
- High resistance to fermentationinhibiting factors
- Low production of amyl alcohols
METHOD OF USE
- Primary fermentation: 20–30 g/hL, Refermentation / Carbonation: 30–40 g/hL
- Sprinkle the yeast over the surface into at least 10 times its weight of must, either directly from the top of the tank or during filling after clarification.
- Stir gently to prevent or break up clumps. Transfer immediately into the fermenter.
- WITH REHYDRATION Rehydrate in water at 10 times the yeast’s weight, at a temperature of 35–40 °C. Mix thoroughly, then let stand for 10–15 minutes.
PACKAGING STORAGE
Vacuum packets of 0.500 Kg. Store at a temperature ≤10°C with a shelf life of 24 months.
