Preziso White Wine Yeast WEISS & KOMPLEX

Preziso white wine yeast WEISS & KOMPLEX – pure breeding yeast for Chardonnay and Burgundy varieties

The Preziso white wine yeast WEISS & COMPLEX is a pure-bred yeast made from: Saccharomyces cerevisiae for the production of aromatic, body-rich white wines. In particular, it shall support the development of: ripening and tropical fruit flavourings and is suitable for wines where fruit, abundance and enamel are in the foreground.

The yeast is especially for Chardonnay and other burgundy varieties suitable. It is recommended for Chardonnay, Weissburgunder and Ruländer as well as for mature, strong Veltliners. Through the possibility of a cooled fermentation supported WEISS & KOMPLEX the protection of aromas.

Thanks to its properties, the yeast is also suitable for Wines that are subsequently grown in the barrique. Fermentation can start at low temperatures. The optimal fermentation range is between 14 and 28 °C.

Wine profile

• Aroma support towards ripe and tropical fruits
• Suitable for fruity white wines with a full body and enamel
• Particularly suitable for Chardonnay and Burgundy varieties
• Also suitable for strong, mature Veltliner
• Suitable for white wines with subsequent barrique finishing
• Fermentation start also possible at low temperatures

Properties

• Yeast strain: Saccharomyces cerevisiae
• Optimal fermentation range: 14–28 °C
• Glycerol formation: 5–6 g/l
• Foam formation: agent
• Nutrient requirements: medium to high
• Viable yeast: minimum 10¹⁰ CFU/g
• GMO free
• Suitable for production of organic wines

For an optimal fermentation process and a safe final fermentation, an adequate nutrient supply should be ensured. The actual nutrient requirement depends on the initial nutrient content of the must.

Dosage

Depending on the must temperature and the respective vintage conditions, a yeast seed of 15 to 25 g per 100 litres of must recommended.

• Optimal conditions: 15 g/hl
• Difficult conditions: up to 25 g/hl

Rehydration

For rehydration, the yeast is approximately 10 times the quantity of a 1:1 water/must mixture at 38° C. stirred in. The yeast should then swell for 15-20 minutes until foam formation. Stir again and add to the total must while stirring.

The temperature difference between the yeast preparation and the total amount should be Not exceeding 8 °C. In the case of large temperature differences, the yeast batch can be adapted to the temperature of the total must by slow addition of must.

Storage

Cooling at less than 15 °C and dry storage.

Package sizes

• 500 g net weight
• 1 kg net weight

The Preziso WEISS & KOMPLEX is thus a versatile white wine yeast for winemakers who value Chardonnay, Burgundy varieties and strong Veltliners. ripe fruit flavors, body and enamel laying.