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Olive Oil
Primeur 500g
$35.99
Saccharomyces cerevisiae strain selected for its suitability in the production of young, crisp fresh wines (white, rosé, red). It enables the production of esters and higher alcohols that denotes a fruity character to the wine. Has the capacity to consume high quantities of malic acid during alcoholic fermentation, as well as higher amounts of glycerol.
Product
A pure Active Dry Wine Yeast selected for its aromatic characters.
Type
Saccharomyces cerevisiae.
Origin
INRA Narbonne, France.
Rate of fermentation
Primeur has a broad optimum temperature range of 15–30 °C (60-85 °F). When fermenting within this temperature range Primeur has a relatively short lag phase and is a moderate to rapid fermenter.
Nitrogen requirement
Primeur is considered a moderate consumer of nitrogen. When fermenting highly clarified juice (low solids) of high alcohol potential a nitrogen supplement (100 mg DAP/L) or Mauriferm fermentation aid is recommended to ensure a healthy fermentation.
Alcohol tolerance
Primeur has good alcohol tolerance of up to 14% (v/v).
Volatile acidity
Generally less than 0.3 g/l.
Foaming
Primeur is a low to moderate foaming strain.
Flocculation
Primeur displays excellent sedimentation properties.
Killer activity
Primeur is killer sensitive.
Malic acid consumption
Primeur has the capacity to consume up to 20-30% malic acid during primary fermentation. Trials undertaken by Professor Aline Lonvaud of the Bordeaux Wine Institute (University Victor Segalen Bordeaux) confirmed this strain has the capacity to consume up to 32% malic acid in red must during fermentation.
Contribution to wine
Primeur is noted for its ability to produce fruity aromatics and its capacity to consume malic acid. Primeur’s aromatic profile is often described as ‘tropical fruit’ and ‘fruit salad’. Malolactic fermentation by lactic acid bacteria proceeds well following alcoholic fermentation with this yeast.
Applications
Primeur is ideal for Rose and white winemaking, in particular, for ‘young, fruity’ varietal blends made for early consumption. Primeur’s capacity to consume malic acid also makes this yeast popular for cool climate winemaking, where high acidity can be common. Due to the reduction in acid levels wines made with this strain are less bitey, displaying a more balanced palate.
Product
A pure Active Dry Wine Yeast selected for its aromatic characters.
Type
Saccharomyces cerevisiae.
Origin
INRA Narbonne, France.
Rate of fermentation
Primeur has a broad optimum temperature range of 15–30 °C (60-85 °F). When fermenting within this temperature range Primeur has a relatively short lag phase and is a moderate to rapid fermenter.
Nitrogen requirement
Primeur is considered a moderate consumer of nitrogen. When fermenting highly clarified juice (low solids) of high alcohol potential a nitrogen supplement (100 mg DAP/L) or Mauriferm fermentation aid is recommended to ensure a healthy fermentation.
Alcohol tolerance
Primeur has good alcohol tolerance of up to 14% (v/v).
Volatile acidity
Generally less than 0.3 g/l.
Foaming
Primeur is a low to moderate foaming strain.
Flocculation
Primeur displays excellent sedimentation properties.
Killer activity
Primeur is killer sensitive.
Malic acid consumption
Primeur has the capacity to consume up to 20-30% malic acid during primary fermentation. Trials undertaken by Professor Aline Lonvaud of the Bordeaux Wine Institute (University Victor Segalen Bordeaux) confirmed this strain has the capacity to consume up to 32% malic acid in red must during fermentation.
Contribution to wine
Primeur is noted for its ability to produce fruity aromatics and its capacity to consume malic acid. Primeur’s aromatic profile is often described as ‘tropical fruit’ and ‘fruit salad’. Malolactic fermentation by lactic acid bacteria proceeds well following alcoholic fermentation with this yeast.
Applications
Primeur is ideal for Rose and white winemaking, in particular, for ‘young, fruity’ varietal blends made for early consumption. Primeur’s capacity to consume malic acid also makes this yeast popular for cool climate winemaking, where high acidity can be common. Due to the reduction in acid levels wines made with this strain are less bitey, displaying a more balanced palate.
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