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Selected Dry Yeasts

Strain FRN39

Strain FRN BN

Strain CV50

AGAR Yeasts

Strain 494

Strain CV50

Strain 495

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DRY SELECTED WINE YEASTS
for professional vinification

Strain FRN39

Saccharomyces cerevisiae dry yeast selected for white, red and rosé wines. Feature: Strain with " Killer " factor; with good possibilities to dominate the native flora and with scarce possibilities of microbiological deviations. Fermentative characteristics: FRN39 possesses a brief latency time. It adapts itsself very well to different conditions of nutrition. In difficult conditions it is advisable to integrate the must in quickly assimilable nitrogen. It reacts very well to conditions of difficult fermentations (elevated alcoholic gradation, elevated temperature, strong tenors of SO2, and in all those situations in which a professional yeast of sure effectiveness is needed). It ferments the sugars regularly and completely. Field of application: Being a neutral strain from an organoleptic point of view, it can be used in all types of wines (white, red and rosy), with full respect of the intrinsic characteristics of the must to be vinificated. Thanks to its characteristics of fermentative vigor it can also be employed with excellent results in difficult cases, in low temperatures and fermentative resumptions. The production of fermentative aromas is tied to the presence of elevated quantity of nitrogenous substances quickly assimilable (ammoniacal substances, amino acids, barks of yeast). Another influential condition on the production of fermentative aromas is their permanence in the wine as well as the temperature of fermentation; low temperatures are optimal to favor production and conservation of fermentative aromas, but they slow the speed of fermentation. Being the yeast FRN39 also able to act well to low temperatures, it has the ability of maintaining unchanged the fermentative aroma typical of the must.

Strain FRN BN

Saccharomyces cerevisiae yeasts, bayanus strain, selected for red wines Feature: Very resistant to the alcohol and difficult conditions of fermentation. Fermentative characteristics: FRN BN adapts itsself very well to conditions of elevated alcoholic gradations. It possesses kinetic and rather fast fermentation process and it exhausts sugars completely. It reacts very well under conditions of difficult fermentations, but it is advisable however to integrate the must in quickly assimilable nitrogen. Field of application: Being a strain very resistant to the alcohol, it can be employed for fermentation of musts with a high sugar content, for reactivation of slow fermentations or resumption of halted fermentations. It can also be employed to obtain basic sparkling wines, in which productive rapidity represents the principal objective, together with good organoleptic characteristics of the finished product. The use in resumptions of fermentative arrests and refermentations, must be subordinated to a correct procedure of preparation of the yeast (acclimatization to the alcohol) and of preparation of the wine, integrating the nitrogenous compounds with special nourishing products and, in case of arrest of fermentation, getting further the possible inhibitors of fermentation (treatment with cellulose and barks of yeast).

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Strain CV50

Saccharomyces cerevisiae dry yeasts selected for white, red and rosé wines. Feature: it is a yeast isolated from fermenting must coming from the hills of Conegliano It has a notable genetic stability. Fermentative characteristics: It is a strain with a strong fermentative vigor and good alcohol power, resistant to high concentrations of alcohol and it assures a regular and complete fermentation of the sugars. It persists active and alive for long time also after the static phase. Output sugar/alcohol: 16,5 gr of sugar /L per 1% alcohol (volume) Sedimentation of yeast at the end of fermentation is rapid. Production of volatile acidity and acetaldehyde is very low. Production of froth and hidrogen sulphide is negligible. It produces appreciable levels of glycerol and phenetilic alcohol. Field of application: The specific characteristics of this yeast make it suitable to different conditions of fermentation, refermentations included. CV50, with the products of its metabolism, contributes to exalt the organoleptic qualities of the wine, like softness and fragrance.

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SELECTED ACTIVE WINE YEASTS ON AGAR

Strain 494 CASTELLI

Saccharomyces cerevisiae yeasts, bayanus strain on agar-must selected for dry sparkling wines. Feature: Active yeast of vinification on base of agar, for professional use exclusively. Bayanus strain very resistant to alcohol. Fermentative characteristics: 494 is a strain deriving from the zone of Conegliano; reproduced in purity, it ferments to low temperatures and it exhausts the sugars totally, it has an aromatic bouquet, good setting and persistence of froth. Brief latency time, it adapts itsself to different conditions of nutrition, without modifying the organoleptic characteristics of the must, it raises them with fermentative vigor, exalting the fermentative aromas of the vine. Field of application: Strain of elevated quality for the production of dry sparkling wines; the valuable oenological properties of this strain raise the organoleptic qualities of wine. Use: The yeast is furnished in small glass bottles containing cells grown on a substratum of agar must. The yeast must be regenerated and developed with must to 30° with the purpose of preparing a "pied de cuve" to put in autoclaves from 20 to 50hl.

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Strain CV50

Saccharomyces cerevisiae yeast on agar-must selected for white, red and rosé wines (same characteristics of the dry type, but with a greater alcohol power). Use: The yeast is furnished in sterile little bottles from laboratory in polystyrene containing alive cells deposited on a substratum of agar must. Wrappings from 1 to 10 billion alive cells

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Strain 495 CASTELLI

Saccharomyces cerevisiae yeast, bayanus strain, on agar-must selected for sparkling wines of high qualitative level. Feature: Saccharomyces cerevisiae yeast, bayanus strain, var. ellipsoideus, very resistant to alcohol. Field of application: It is a strain particularly suitable to the production of sparkling wines of superior quality, where it has found employment for many decades. Use: It has an excellent fermentative vigor and a strong alcohol power. It assures the good process of sparkling to low temperatures (12°-15°) It allows to reach pressures of 6 Atms It settles quickly at the end of fermentation. The setting and the persistence of froth are excellent. The valuable oenological properties of this strain raise the organoleptic qualities of wine. The yeast is furnished in sterile small bottles in polystyrene containing cells grown on a substratum of agar must. The yeast must be regenerated and developed with must to 30° with the purpose of preparing a "pied de cuve" to put in the autoclaves.

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Cellular Development of the AGAR Must based yeasts

A wrapping contains from 1 to 10 billion alive cells. The cells double around every three hours to the temperature of 20°. For 1 cm3 or 1 ml of must have to be inoculated at least 100 thousand cells.

Required cells for fermentation:
liters
cellule nr.
billion
1 0,1

10

8

10 1
10

9

100 10
10

10

1.000 100
10

11

10.000 1.000
10

12

100.000 10.000
10

13

1.000.000 100.000
10

14

 

Why to use an ACTIVE YEASTS

The problem of vinificating getting the maximum results is typical of all wine cellars, that require a yeast of superior quality, or better, of selected ferments, immediately active as well as strong and resistant in their continuous fermentative action and that can develop in a starting cuvé, with the purpose to get an enormous quantity of active cells for big volumes of must. Years ago the selected yeasts were in commerce under two forms: liquid (in cellular suspension in a hydroalcoholic cultivation liquid), or on agar (prepared on a base of agar-must); however the industry needed long times for the preparation of the yeasts and for their distribution on the market and had to face the problem of cellular survival because of time and external temperature. These difficulties have led to the research and production of dry yeasts that unite the practicality of the distribution to a long storage, with the approval of producers and merchants and with a great capillary diffusion in the market, but also with the subsequent proliferation of various distributing structures, characterized by little technique. But this evolution opposes with the necessities of the wine cellar, which has to operate quickly and in total safety and needs a sure product, fresh and in full activity. With this purpose the LZI, to its own disadvantage, but in the respect of the necessities of the clientele, maintains the own production of ferments selected active, and today it places culture of yeasts on agar at qualified clentele’s disposal, which assure immediately maximum fermentative and alcohol power. Ours consolidated and qualified clientele, that to European level from decades we are proud to serve, and that is to the maximum levels of market for virtue, titles and productive merits, is the continuous centennial evidence of the quality of our product, point of pride and image of our firm.

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