Beverage Treatment Products SIHA® Yeast Navigator Yeast Navigator White wine grape varieties: on Blanc, Semillion uvign Blanc u, Sa , Mu rga sca Thu t va er- alvasia, Tram rie üll del, M iner, tie M Gute Mus s, g, ris, cat G in t G va ew sl no rie ü ie Pi ltliner, Pinot Blanc tie rz nr c, r Ve , Pin s t ei n üne ot G ra h la , Gr ris m R B au in r, t rg e e o u sling, Sau r n in h einrie vign a P -T Rh on v r, er g, Bla il e ll lin nc S n ü ies , M S a M r v , ch Gris, Ch us I il r ls inot ardo c H e P n a S n e nc, nay t S , A a W la v v r, B Ri a I il t b r H e o o i ® n n l e S i l S ot a t A a in G A P v , P anc, ris, C , T ie I l r l h o c i B a s H e t r c ® S o d a n t o S n W A a i n i i P n v v I l r, a H i y e ® e h eltlin S V e S n er r, A A C n i a h Y rü a I t lv G r H d c e e i , o C r n t S S e a A A n n i R v I a a s H r lv y V e Y i ot B , t l o Pin an S , c R A S r A A , e m P 7 Y i I n in b F H a R R e lv o o ( e i t E S l a A O I R l S G a O I R s r F H i i M e s t F M E , A s 3 C E E R F l h T i R T M n M a E M r M g d R E T o Y M l M T e n e M m F n a T r M a s i y e o t P ) n t u re N a tu re 2 bbiolo, Lember h, Ne ger, yra San , S gio raz ve hi se , S , A l . Laurent m de St n er, a a ni ro f eu n in M e Z t , r, o R e in ra e d P n, Sy h, Zi f l , no nfa o e ig n s f e v de c n g au l o r a S o t o t D e n n ot M , i r Pin eu c P , n e n ie n , b o r t a l a n Red wine grape varieties: r g e C i F v g , t i t u a e e o l n S r r w t e e Z e b , M n t a r , o r e C l i r , b o e n a N o C M t n , o r g i i n i o v P u N S a t IH S o A ® t n i e R P u n S bin r u IH o Cr e A b F a E C S RM IH TM A F ® inesse Red A 3 S ct IH ive A Y ® ea A st 8 c (Burg t) tiv undy Yeas e Y ea st 10 (Red Roman) 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 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 fermenta- tion, 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 tempera- ture: 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 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 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 Fast start of fermenta- SIHAFERM Frio Wine region Chardonnay, Silvaner, 20 – 25 g/hl, Good cold fermenta- tion, 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 tempera- ture: 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 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.