SIHA® Yeast Navigator Yeast Navigator

Beverage Treatment Products

White wine grape varieties:

es, Gewürztra t varieti miner usca c, M lan n B ies llio variet i scat em Mu , S er, nc in la m is B Tra t Gr n , ino o ia , P n as nc ig lv la v a t B c, Muscat varieti u M o Blan es a l, in on S e P n , d r, vig u e e au a t lin S bolla, Toca g u lt , y, Ri i r G e g nna u , V lin o h s r s rd T i e e a - r ri h r n , C G ü in s donnay le r i ar l t e r Ch o G h G s, ü , t ri in R G M u , o P n t , a g i o , n nn g g n P i ardo ay, c r i , P h Ri n l , C bo i n u s c , r l l c e la a h e n in s l i n l r a lt e T l la i B - h e r r B B V t c r n n e t t c, Pi ot G i o l s e n r l l o o a is e n l , n ü e n B C i n ü h i i r t h P o a M W P R P n r , , G i d , , , r r , r r r , r r P o e e e , e e e e r n n n n n n n n n e a a a a a a n a a v v v v v v a y l l l v l l l i i i l i i i v i l i S S S S S S S S

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2 Red wine grape varieties:

Zinfandel, Shira lder, z, Sy rnfe rah Do , N c, eb an bi r ol t F ge, Pinot Meu o e ota nier , L rn in , S e e t, P t. m b el La b a ig ur e C e e r , w n g n Z et Sau t e o , ern vig r, t ab no S n o , C n, ig rl ot S a v e rl yr n u e a g a M h i , M , o S r , ignon Z v i ir uv , P a i i e t o o S no n e t t f s N N e a e n n M r t n , t r e A e o e d o b u b n e m n i n i a a i l P C a P e C r r

S S S S

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c R c u o t t i M b i v i v e T n e M o Y C Y e F r e a i u a s n t e s s t 8 s 1 ( e 0 B R u e (R rg d e u d nd R y o Ye m a st) an )

3 Overview White Wine Yeasts

White wine yeasts

Name Selection Particularly Dosage Character/ Fermentation SIHA SpeedFermTM SIHA Fermentation SIHA PROFERMTM Influence on suitable for Characteristics for rehydration Salt (g/hl) Plus (g/hl) MLF max. 100 g/hl max. 40 g/hl

Prefers musts with Silvaner, Müller-Thurgau, balanced nutrient SIHA Active Yeast 3 15 – 20 g/hl, For fruity white and Wine region Pinot Blanc, Pinot Gris, content, Saccharomyces 40 g/hl under unfavora- red wines, prime ++ 15 – 20 20 – 40 ++ Nahe, Germany Portugieser, Grüner FAN: ≥ 200 mg/l, Cerevisiae ble conditions character in red wines Veltliner fermentation temperature: 15 – 22 °C

SIHA Active Yeast 7 Riesling, Müller-Thurgau, Increased ß-glucosida- High final degree of 15 – 20 g/hl, (Riesling Yeast Wine region Muscat varieties, Gewürz- se activity, promotes fermentation, fermen- 30 g/hl under unfavora- + 20 – 30 --- Saccharomyces Palatinate, Germany traminer, Sauvignon Blanc, citrus, tropical fruit, and tation temperature: ble conditions Cerevisiae Semillion Blanc pineapple aromas 15 – 20 °C

Rather slow fermen- 3 Saccharomyces tation, prefers high Cerevisiae strains, quality musts, Wine regions SIHA VARIOFERM Riesling, Chardonnay, 15 – 20 g/hl, max. peach and passion Important: NTU: > 70, Rheingau, Rhein Saccharomyces Pinot Blanc, Pinot Gris, 30 g/hl under unfavora- fruit aromas, comple- prefers musts with ++ 20 40 ++ hessen, Nahe, Cerevisiae Ribolla, Tocai ble conditions xity and aroma variety, balanced nutrient con- Germany used for long Bâton- tent, FAN: ≥ 220 mg/l nage fermentation temperature: 15 – 18 °C

„The Sauvignon Blanc Sauvignon Blanc, yeast“, high ß-lyase Preferred temperature Riesling, Müller-Thur- SIHA CRYAROME 15 – 20 g/hl, activity, increased 15 °C, minimum 13 °C, Wine region gau, Silvaner, Muscatel, Saccharomyces 20 – 25 g/hl formation of fatty acid FAN: ≥ 150 mg/l, ++ 15 – 25 10 0 Sauterne, France Welschriesling, new Cerevisiae at ≤ 15 °C esters, excellent cold fermentation tempera- genetically diverse fermentation characte- ture: 13 – 18 °C varieties ristics

Riesling, Pinot Blanc, For harmonic white SIHA WhiteArome 15 – 20 g/hl, Wine region Pinot Gris, Gutedel, wines with good, grape Fermentation tempe- Saccharomyces 25 – 30 g/hl under + 20 – 30 + Mosel, Germany Muscat varieties, variety-specific fruit rature: 18 – 20 °C Cerevisiae unfavorable conditions Traminer, Malvasia aromas

SIHAFERM PureNature Saccharomyces Imitation of spontane- Medium-speed Cerevisiae: ous fermentation, fermentation with Wine region Start of fermentation: SIHAFERM Nature: SIHAFERM Nature, Württemberg, 20 g/hl SIHAFERM SIHAFERM Riesling, Pinot Gris, low volatile acidity, low speedy fermentation Pure Nature Germany SIHAFERM Nature, Pinot Blanc, Silvaner, alcohol yield, synthesis with SIHAFERM Pure, + 20 0 Saccharomyces Torulaspora after 15 °Oe decrease Cerevisiae Delbrueckii Chardonnay of fruity ester, fermentation tempera- Torulaspora add 20 g/hl SIHAFERM Pure: high ture: 15 – 20 °C, Delbrueckii: SIHAFERM Pure final degree of fermen- must-free SO : Wine region 2 tation, neutral aroma < 10 mg/l Rheingau, Germany

Fast start of fermenta- SIHAFERM Frio Wine region Chardonnay, Silvaner, 20 – 25 g/hl, Good cold fermentation, alcohol tolerance Saccharomyces Rheinhessen, Riesling, domestic 30 g/hl under unfavora- tion characteristics, up to 15 vol.-%, ++ 50 20 0 Cerevisiae Germany grape varieties ble conditions Killer “neutral“ fermentation temperature: 12 – 23 °C

Moderate fermenta Promotes grape SIHAFERM Element 20 – 25 g/hl, tion, alcohol tolerance Wine region Riesling, Pinot Gris, variety-specific aroma, Saccharomyces 30 g/hl under unfavora- up to 14.5 vol.-%, + 30 20 + Palatinate, Germany Pinot Blanc, Chardonnay ß-glucosidase activity, Cerevisiae ble conditions fermentation tempera- aroma: Flint, citrus ture: 17 – 22 °C

+++ strongly positive, ++ very positive, + positive, o neutral, – negative, – – very negative, – – – strongly negative

4 White wine yeasts

SIHAFERM PureNature Saccharomyces Imitation of spontane- Medium-speed Cerevisiae: ous fermentation, fermentation with Wine region Start of fermentation: SIHAFERM Nature: SIHAFERM Nature, Württemberg, 20 g/hl Riesling, Pinot Gris, low volatile acidity, low speedy fermentation Germany SIHAFERM Nature, Pinot Blanc, Silvaner, alcohol yield, synthesis with SIHAFERM Pure, + 20 0 after 15 °Oe decrease Chardonnay of fruity ester, fermentation tempera- Torulaspora add 20 g/hl SIHAFERM Pure: high ture: 15 – 20 °C, Delbrueckii: SIHAFERM Pure final degree of fermen- must-free SO : Wine region 2 tation, neutral aroma < 10 mg/l Rheingau, Germany

MLF = Malolactic fermentation, FAN = Free assimilable nitrogen, NTU = Turbidity unit

5 AnwendungOverview Sparkling Wine and Red Wine Yeasts

Sparkling wine yeasts

Name Selection Particularly Dosage Character/ Fermentation SIHA SpeedFerm SIHA Fermentation SIHA PROFERM Influence on suitable for Characteristics for rehydration Salt (g/hl) Plus (g/hl) MLF max. 100 g/hl max. 40 g/hl

Very strong fermenta- Apple and nut aromas, tion, high temperature SIHA Active Yeast 4 20 – 30 g/hl, emphasizes fruity Wine region Riesling, Pinot Blanc, tolerance, generates Saccharomyces 40 g/hl under unfavora- Champagne types, fine + 5 – 10 --- Champagne, France Chardonnay, Pinot Noir little acetaldehyde, Bayanus ble conditions mousseux, very pressu- fermentation tempera- re tolerant ture: 10 – 18 °C

Red wine yeasts

Increased glycerin Uniform, fast fer- formation, dark fruit aro- mentation, tolerates SIHA Active Yeast 8 mas such as blackberry, nutrient-poor musts, Pinot Noir, Merlot, 15 – 20 g/hl, (Burgundy Yeast) Wine region red currant, cherry, alcohol tolerance up Pinotage, Pinot Meunier, 30 g/hl under unfavora- + 10 ++ Saccharomyces Baden, Germany classic “Pinot type“, low to 16 vol.-%, St. Laurent, Zweigelt ble conditions Cerevisiae ß-glucosidase activity, FAN: < 120 mg/l, Killer „positive“, increa- fermentation tempera- sed tannin extraction ture: 20 – 28 °C

Dornfelder, Lemberger, Fast fermentation, Cabernet Sauvignon, temperature tolerance SIHA Active Yeast 10 Spicy aromas, dark Merlot, Cabernet 15 – 20 g/hl, up to 32 °C, alcohol (Red Roman) Wine region chocolate, autolysis Franc, Sangiovese, max. 30 g/hl under tolerance up to ++ 10 20 +++ Saccharomyces Piedmont, Italy capabilities, excellent Syrah, Shiraz, Zinfan- unfavorable conditions 16 vol.-%, fermentati- Cerevisiae for barrique vinification del, Refosco, Amarone, on temperature: Nebbiolo 15 – 28 °C

Moderate fermentation, secure fermenta- SIHA Rubino Cru Cabernet Sauvignon, 15 – 20 g/hl, Mocha and dark choco- tion, alcohol tolerance Saccharomyces Hybrid yeast Pinot Meunier, rosé max. 30 g/hl under late aromas, color sta- + 10 ++ up to 15.5 vol.-%, Cerevisiae wine production unfavorable conditions bility, Killer “positive“ fermentation temperature: 18 – 25 °C

High fermentation SIHAFERM High stabilization activity, alcohol Wine region Pinot Noir, Cabernet Finesse Red of color by colorless tolerance up to Württemberg, Sauvignon, Merlot, 15 – 20 g/hl + 15 – 20 Saccharomyces polyphenols, spicy 15.5 vol.-%, Germany Syrah, Zinfandel Cerevisiae red wines fermentation tempera ture up to 30 °C

+++ strongly positive, ++ very positive, + positive, o neutral, – negative, – – very negative, – – – strongly negative

6 Sparkling wine yeasts

Red wine yeasts

MLF = Malolactic fermentation, FAN = Free assimilable nitrogen, NTU = Turbidity unit

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