Fervens™ Trebby

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

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Oenology

Food & Nutrition Applications

Wine

Application

Strain of Saccharomyces cerevisiae used mainly in the primary fermentation of white grapes with poor aromatic properties. Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation by choosing a strain with good vigor and with the ability to deplete sugars quickly. Trebby can be used successfully in white or red musts derived from grapes which, due to improper ripening, have an aromatic content lower than expected. In order to obtain the best organoleptic results and wine longevity, it is advisable to use Trebby in combination with proper nutrition including protective factors. In this way the aromas and freshness conferred by the yeast will be preserved from an early aging

Dosage

• White and rosé: 20-30 g/hl.

Properties

Physical Form

Granules,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Physical State	granules	-	DC 1.01
Color	beige	-	DC 1.02
Smell	Typical	-	DC 1.03
Activity Test (Residual Sugar <0,1%)	max. 120	-	DC 7.04
Living Cells	min. 10 billions	per g	DC 7.01
Not Cereviesiae Yeast	max. 100000	per g	OIV
Lactic Bacteria	max. 100000	per g	OIV
Acetic Bacteria	max. 10000	per g	OIV
Dry Matter	min. 92	%	DC 1.06
Moisture Content	max. 8	%	DC 1.06
Ash Content	max. 6	%	DC 1.07
Dispersibility	good	-	DC 1.04

Technical Details & Test Data

Microbiological Properties

Saccharomyces cerevisiae.

• Killer-factor: present.
• Fermentation conditions: > 14 C°.
• Alcohol tolerance: 14%.
• Fermentation rate: good start of fermentation with regular course to the end of it.
• Nutritional requirement: a proper nutrition contributes to the best organoleptic results.
• Low production of acetaldehyde, volatile acidity and sulfur compounds.

Oenological Properties

• Aromatic characteristics: elevated production of fermentation esters and acetates.
• Taste properties: good balance between acidity and roundness.
• Main use: primary fermentation; musts from carbonic maceration (nouveau wines).
• Suggested for: Ugni blanc, Chardonnay and white grapes with little aromatic properties.

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

• 500 g vacuum-sealed bag.
• 10 kg vacuum-sealed bag.

Storage & Handling

Storage

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