{"product_id":"zymaflore-vl2-weinhefe","title":"Zymaflore® VL2","description":"\u003ch2\u003eZymaflore® VL2 – wine yeast for complex, full-bodied white wines and barrique finish\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eZymaflore® VL2\u003c\/strong\u003e is a selected \u003cstrong\u003eSaccharomyces cerevisiae\u003c\/strong\u003e-wine yeast for production \u003cstrong\u003eComplex, full-bodied and typical white wines\u003c\/strong\u003e. It was developed from a terroir selection in Burgundy and is particularly suitable for high-quality white wines and the \u003cstrong\u003eExtension in the barrique\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe yeast is characterized by a \u003cstrong\u003estrong formation of polysaccharides\u003c\/strong\u003e which is relevant to \u003cstrong\u003eOral fullness, suppleness and structure\u003c\/strong\u003e Contributing to the wine. Zymaflore® VL2 is \u003cstrong\u003ePOF-negative\u003c\/strong\u003e and does not form volatile phenols, resulting in a clear, elegant aroma profile without disturbing side shades.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePromotes complex, full-bodied white wines\u003c\/li\u003e\n\u003cli\u003eVery suitable for barrique and sur-lie expansion\u003c\/li\u003e\n\u003cli\u003eStrong polysaccharide formation for oral fullness and structure\u003c\/li\u003e\n\u003cli\u003ePOF-negative – no risk of phenolic mistones\u003c\/li\u003e\n\u003cli\u003eLow formation of volatile acid and H\u003csub\u003e2\u003c\/sub\u003eS\u003c\/li\u003e\n\u003cli\u003eLow nitrogen demand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAromatics \u0026amp; Style \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eElegant clear flavour profile\u003c\/li\u003e\n\u003cli\u003eHigh variety characteristicity and terroir expression\u003c\/li\u003e\n\u003cli\u003eIdeal for premium and super premium wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFermentation parameters\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e 14–20 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e to 15,5 % vol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutrient requirements:\u003c\/strong\u003e small\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003eChardonnay, Sémillon, Viognier and other high-quality white wine varieties with expansion potential.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–30 g per hour of must.\u003cbr\u003ePre-swell the yeast according to current cellar practice. Temperature differences of more than 10 °C between yeast preparation and must should be avoided. In difficult conditions or to optimize flavour performance, the use of a yeast activator (e.g. SUPERSTART® Blanc) is recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore dry, cool and odour-neutral in the original sealed packaging. Minimum durability up to 4 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e pure yeast for winemaking. Authorised under Regulation (EU) 2019\/934. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Laffort","offers":[{"title":"0,5 kg","offer_id":56792534024457,"sku":"9742454","price":34.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0064_zymaflore-vl2-weinhefe-barrique-weisswein.png?v=1769976834","url":"https:\/\/kellermeister.de\/en\/products\/zymaflore-vl2","provider":"Kellermeister.de","version":"1.0","type":"link"}