{"product_id":"preziso-rot-komplex","title":"Preziso Rosso e Complesso","description":"\u003ch2\u003ePreziso Red Wine Yeast ROT \u0026amp; KOMPLEX – Pure breeding yeast for structured and complex red wines\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003ePreziso Red Wine Yeast ROT \u0026amp; COMPLEX\u003c\/strong\u003e is a pure-bred yeast made from: \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e for the production of structured, colour-intensive and complex red wines. The yeast is characterized by a \u003cstrong\u003every good colour and tannin leaching\u003c\/strong\u003e and is particularly suitable for red wines with a pronounced tannin scaffold and longer ripening potential.\u003c\/p\u003e\n\n\u003cp\u003eROT \u0026amp; KOMPLEX supports the development of an intensive bouquet and at the same time preserves the variety characteristics. In addition, the yeast strain promotes spicy notes as well as \u003cstrong\u003eBerries and berries\u003c\/strong\u003e. This makes the yeast particularly suitable for strong red wines with an international style.\u003c\/p\u003e\n\n\u003cp\u003eThe Preziso ROT \u0026amp; KOMPLEX in particular for \u003cstrong\u003eBlaufränkisch, Cabernet Sauvignon, Merlot and mature Zweigelt\u003c\/strong\u003e. The yeast is suitable for both storable red wines and wines that are subsequently produced in \u003cstrong\u003eBarrique\u003c\/strong\u003e be expanded.\u003c\/p\u003e\n\n\u003ch3\u003eWine profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eVery good colour and tannin leaching\u003c\/li\u003e\n\u003cli\u003eFor structured and complex red wines\u003c\/li\u003e\n\u003cli\u003eIntensive bouquet\u003c\/li\u003e\n\u003cli\u003eSupports variety characteristics\u003c\/li\u003e\n\u003cli\u003eSpicy notes\u003c\/li\u003e\n\u003cli\u003eBerries and berries\u003c\/li\u003e\n\u003cli\u003eFor colour intensive and storable red wines\u003c\/li\u003e\n\u003cli\u003eSuitable for red wines with a pronounced tannin structure\u003c\/li\u003e\n\u003cli\u003eSuitable for Barrique expansion\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAppropriate grape varieties\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eBlaufränkisch\u003c\/li\u003e\n\u003cli\u003eCabernet Sauvignon\u003c\/li\u003e\n\u003cli\u003eMerlot\u003c\/li\u003e\n\u003cli\u003eMature two-handed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProperties\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eYeast strain: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eFermentation range: 18–30 °C\u003c\/li\u003e\n\u003cli\u003eHighly increased glycerol and polysaccharide formation\u003c\/li\u003e\n\u003cli\u003eLow foam formation\u003c\/li\u003e\n\u003cli\u003eMedium nutrient requirements\u003c\/li\u003e\n\u003cli\u003eFacilitates subsequent biological acid degradation\u003c\/li\u003e\n\u003cli\u003eExtremely low H\u003csub\u003e2\u003c\/sub\u003eS formation\u003c\/li\u003e\n\u003cli\u003eSuitable for a wide temperature range\u003c\/li\u003e\n\u003cli\u003eViable yeast: minimum 10\u003csup\u003e10\u003c\/sup\u003e CFU\/g\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for production of organic wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\n\u003cp\u003eDepending on the must temperature and the respective vintage conditions, a yeast seed of \u003cstrong\u003e15 to 25 g per 100 litres of must\u003c\/strong\u003e recommended.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eOptimal conditions: 15 g\/hl\u003c\/li\u003e\n\u003cli\u003eDifficult conditions: up to 25 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRehydration\u003c\/h3\u003e\n\n\u003cp\u003eFor rehydration, the yeast is approximately \u003cstrong\u003e10 times the quantity of a 1:1 water\/must mixture at 38° C.\u003c\/strong\u003e stirred in. The yeast should then swell for 15-20 minutes until foam formation.\u003c\/p\u003e\n\n\u003cp\u003eThe yeast is then stirred again and added to the total must with stirring. The temperature difference between yeast batch and total quantity should be \u003cstrong\u003eNot exceeding 8 °C\u003c\/strong\u003e. In the case of large temperature differences, the yeast batch can be adjusted by slow addition of must.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eCooling at \u003cstrong\u003eless than 15 °C\u003c\/strong\u003e and dry storage.\u003c\/p\u003e\n\n\u003ch3\u003ePackage size\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e500 g net weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Preziso ROT \u0026amp; KOMPLEX is thus a powerful red wine yeast for winemakers who value strong red wines. \u003cstrong\u003eColour, tannin structure, complexity and an intense aroma profile\u003c\/strong\u003e laying.\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"0.5 kg","offer_id":57271810654473,"sku":"2706420","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/preziso-rotweinhefe-rot-komplex.png?v=1787675068","url":"https:\/\/kellermeister.de\/it\/products\/preziso-rosso-e-complesso","provider":"Kellermeister.de","version":"1.0","type":"link"}