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Fervens™ Green

1 of 12 products in this brand
Fervens Green is an extremely versatile strain that adapts well to various fermentation conditions.

Ingredient Name: Wine Yeast

Ingredient Origin: Fermentation

Functions: Yeast

Physical Form: Granules, Solid

Labeling Claims: Non-GMO, Organic

End Uses: Wine

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Wine Yeast

    Ingredient Origin

    Fermentation

    Food Ingredients Functions

    Yeast

    Ingredients
    Wine Yeast
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Enzymes & Starter Cultures

    Features & Benefits

    Labeling Claims

    Non-GMO,

    Organic

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Oenology

    Food & Nutrition Applications

    Wine

    Application

    Organic certified products for organic wines production, Reg. 203/12

    It is suitable for red, rose and white wine fermentations. It has a notable dominance over the indigenous microflora, can tolerate high sugar levels and does not interfere with the typical primary grape variety aromas. Highly recommended for second fermentations and stuck fermentations.

    Dosage
    • red, white and rosé, 20-30 g/hl. secondary fermentation and to restart stuck fermentation: 25-40 g/hl.

    Properties

    Physical Form

    Granules,

    Solid

    Typical Properties
    ValueUnitsTest Method / Conditions
    Physical Stategranules-DC 1.01
    Colorbeige-DC 1.02
    SmellTypical-DC 1.03
    Activity Test (Residual Sugar <0,1%)max. 120-DC 7.04
    Living Cellsmin. 10 billionsper gDC 7.01
    Not Cereviesiae Yeastmax. 100000per gOIV
    Lactic Bacteriamax. 100000per gOIV
    Acetic Bacteriamax. 10000per gOIV
    Dry Mattermin. 92%DC 1.06
    Moisture Contentmax. 8%DC 1.06
    Ash Contentmax. 6%DC 1.07
    Dispersibilitygood-DC 1.04

    Regulatory & Compliance

    Certifications & Compliance

    Organic Certified

    Technical Details & Test Data

    Microbiological Properties

    Saccharomyces cerevisiae.

    • Killer-factor: Yes.
    • Fermentation conditions: 15 °C-30 °C
    • Alcohol tolerance: 16 % v/v.
    • Fermentation rate: short lag phase, regular development.
    • Nutritional requirement: it doesn’t need high amount of nitrogen.
    • Low production of volatile acidity.
    Oenological Properties
    • Aromatic characteristics: relatively neutral.
    • Taste properties: very clean taste.
    • Nain use: primary fermentation, secondary fermentation and stuck fermentation
    Classifications and Declarations

    Compliance with regulations

    • EU Reg. 2019/934 - Codex OIV (oenology)
    • Product not certified as organic, but allowed for organic wine production if the organic version isn’t available (EC Reg. 889/2008)

    Other statements

    • This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)

    Packaging & Availability

    Packaging Type

    Bags

    Packaging
    • 500 g polylaminate vacuumsealed sachets.

    Storage & Handling

    Storage
    • store in a cool and dry place
    • Keep the product in its whole package in a cool place, away from moisture.