Wine yeast, dried Vinoferm Sauvignon, 7g

Yes, a 7g package of Vinoferm Sauvignon is sufficient for processing up to 35 liters of must. The recommended dosage is 2-3g of dry yeast per 10 liters. (Roughly: At 2g/10L, 7g is enough for 35L; at 3g/10L for about 23L).

Vinoferm Sauvignon is specifically designed for white table wine and its aromatic profile. For rosé wines, other yeast strains may achieve better results in terms of color and aroma.

Vinoferm Sauvignon is specifically designed for producing white table wine of the Sauvignon variety to optimally preserve its natural aromas. For other white wine varieties, there are often more specific yeasts.

For maximum shelf life, yeast should be stored cool and dry. After opening, the 7g pack should be used promptly or sealed airtight and refrigerated to preserve activity.

Yes, the Vinoferm Sauvignon yeast is suitable for fermentation temperatures of 18-30°C. Normal room temperatures often fall within this range and are therefore suitable for fermentation.

No, the Vinoferm Sauvignon yeast is specifically designed to preserve the natural aromas of the Sauvignon grape. It produces only minimal secondary aromas and promotes a pure, fruity flavor.

Vinoferm Sauvignon is specifically intended for the production of white table wine with a pronounced Sauvignon aroma. For fruit wines, other yeast varieties are usually more suitable, as they support their specific fruit aromas.

The alcohol tolerance of Vinoferm Sauvignon is up to 14 % vol. A final product with 15 % alcohol may exceed the yeast's capacity, which could lead to stalled or incomplete fermentation.

It is important to add the dissolved yeast to the must at a temperature of 18-22°C. This ensures a good fermentation start and minimizes temperature shocks for the yeast cells.

Yes, this dry yeast is designed for the production of high-quality white table wines. It enables a clean fermentation that can contribute to a pure and dry flavor profile.

This dry yeast is specifically designed to produce minimal secondary flavors. The result is a clean taste that highlights the natural aromas of white table wine, especially Sauvignon.

The dry yeast should be rehydrated before adding to the must. Dissolve the 7g yeast in about 25-30°C warm water before adding it to the must.

For 30 liters of must, you need between 6 and 9 grams of dry yeast. A 7g package is thus sufficient for an amount of 23 to 35 liters of wine, depending on the desired concentration.

Vinoferm Sauvignon is optimized for a temperature range of 18-30°C. At 15°C, fermentation may proceed very slowly or not start completely, leading to an unfinished wine.

The dosage is described as easy and precise with 2-3g per 10 liters of must. For smaller amounts under 10 liters of must, a precision scale can facilitate accurate measurement.

The optimal temperature range for fermentation with this yeast is between 18-30°C. At temperatures above 30°C, fermentation may be affected, and unwanted by-products can arise.

Yes, the Vinoferm Sauvignon is optimized for a temperature range of 18-30°C. Fermentation at 28°C is within the recommended range and should yield good results.

The optimal temperature range for fermentation with this yeast is between 18-30°C. At 17°C, fermentation may slow down or stop, which can lead to suboptimal results.

Yes, the yeast can be split. The recommended dosage is 2-3g per 10 liters, so for 5 liters of must about 1 to 1.5g. The remaining content should be stored airtight and cool.

The Vinoferm Sauvignon yeast has an alcohol tolerance of up to 14% vol. It is not designed for wines with a higher alcohol content, and fermentation may remain incomplete.