Beverage Treatment Products SIHA® Yeast Navigator White wine grape varieties: Yeast Navigator iesling, Müller-Th S er,R urg I n a H ilva u, P A S osip A ® c t i v ries S r, Rhein ling, M I e ü Y H lvan ller- e A Si Thu a r g s A a ® u t c , S t 9 a i S v Pinot Bla u I r, nc v H e vane , Pin ig A l o i Y S t G n e r o i W s n ® , a G B s h ut l i S t e a t I d r, Müller n e H ne -Th 7 lva ur e c A i g A S a l, , u, M S ( r G R A r o ® ün a e c l m m i e v t e r S a i V i v I e s l H s er, Wels e l e an ch l i i A ilv ri t a o l S e l s i i , Y li n n C n ng T e , e r R B g R r a a , Y h P m l e s S a A Y i i I n n H n t i R e ner, P r o n i A a n 2 ilv ot ie c 3 S B e O t a l s , V an l B r M A i , s c M n , P l M R g a t i u S n n ) , E I I o u s H O S c t s c A vaner, G a , T l P a F Si in P c F u M ot r t E a E B i v i l s n t v R a i R , n g o a S c C v M I n t M , r H h a i P o G e A van i a r Sil er n r n i t T F , P r e T o d i M in i e E M s o t o B t E t i s R G n l e B a , l s M l r n G e a i n n s a c e m c , y , w T , C , M M e P h R ü i P a u n n i r b r z o s u t d o t t c r r o l a a l G e a n m t , r N n v T i i s a a n o a , y r e c t C i r e u a h t i i r a e e r s d o n n a y Red wine grape varieties: S I rnet Sa H abe uvig A C non , A ® Ca c b t e i v rn e e Y t e F a S r I a s H Pinot Noir, n A M t e r c 1 l A o ® , 0 t c , D t Z i ( v w o R e e r n Y e ig e f d e e a S l s l I t R H d t , A Pinot N o P e 8 F oir E i r , m n ( M , R B e o Z M a r u l t i n o n r t a g T ) , g f M S u C a F I e H n n i a A Ca , n b d e r b P d e n ® y e R e e s i t r u Y n l s S n , b e o e a e S i a n u t t s h R o v M t S i e i ) g r C a a d n e r u z u u o v , n n S i g i , y e n P r r , a o i n S h n o , t , . t N S L M e y a b r e u a u b r h n i e o i , e n Z r l o t i n , f L a n e d m e l b e r g e r , S a n g i o v e s e , A m a r o n e , R e f o s c o 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 tempera- ture: 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 tempera- ture: 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 Germany SIHAFERM Nature, Pure Nature Pinot Blanc, Silvaner, alcohol yield, synthesis with SIHAFERM Pure, + 20 0 Saccharomyces Torulaspora after 15 °Oe decrease Chardonnay of fruity ester, fermentation tempera- Cerevisiae Delbrueckii 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 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 Preservation of the acid moderate to fast SIHA Aktivhefe 9 20 – 25 g/hl, Wine-growing regions Riesling, Müller-Thurgau, structure, low formation alcoholic fermentation Saccharomyces 30 g/hl under unfavora- ++ 30 40 0 in Dalmatia, Croatia Silvaner, Pošip of volatile acid, fresh, ideal fermentation tem- Bayanus ble conditions fruity white wines perature: 18 – 20 °C +++ strongly positive, ++ very positive, + positive, o neutral, – negative, – – very negative, – – – strongly negative MLF = Malolactic fermentation, FAN = Free assimilable nitrogen, NTU = Turbidity unit 4 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 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 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.