Begerow® Product Line SIHA® Yeast Navigator 22014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd 1 008.07.148.07.14 16:1516:15 Yeast Navigator 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 nc, Muscat varietie u M o Bla s 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 t r ri har l e C 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 n u s c , r l li 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 la is e n , 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 , P o r 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 i i i l il i i v i l i S S S S S S S S S S S S S S S S I I I I I I I I H H H H H H H H A A A A A A A A ® ® ® F F F C V E E E A W A A R R R R c c R Y h M t t M M A I i i i T v O T M v t T M e R M e e F A O P F Y Y E E ur e r e M r e o R l io N a e ature a m M m s s E T T t e t M M e n 7 3 t ( R ie s l in g Y e a s t) 2 22014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd 2 008.07.148.07.14 16:1516:15 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 o n e S S S S , I I I I R H H H H e A A A A f ® ® o ® F s A E A R c 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 n d R y o Ye m a st) an ) 3 22014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd 3 008.07.148.07.14 16:1516:15 Overview White Wine Yeasts White Wine Yeasts Name Selection Particularly Dosage Character/ Fermentation S suitable for Characteristics f 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 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- 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 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, 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 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, 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.-%, 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.-%, 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 22014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd 4 008.07.148.07.14 16:1516:15 SIHA SpeedFermTM SIHA Fermentation SIHA PROFERMTM Infl uence on for rehydration Salt (g/hl) Plus (g/hl) MLF max. 100 g/hl max. 40 g/hl ++ 15 – 20 20 – 40 ++ + 20 – 30 - - - ++ 20 40 ++ ++ 15 – 25 10 0 + 20 – 30 + +200 ++ 50 20 0 +3020+ MLF = Malolactic fermentation, FAN = Free assimilable nitrogen, NTU = Turbidity unit 5 22014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd014-07-SIHA-Yeast-Navigator-English-UK-2014-06-25.indd 5 008.07.148.07.14 16:1516:15 AnwendungOverview Sparkling Wine and Red Wine Yeasts Sparkling Wine Yeasts Name Selection Particularly Dosage Character/ Fermentation S suitable for Characteristics f 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 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 S suitable for Characteristics f 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- Saccharomyces Baden, Germany classic “Pinot type“, low to 16 vol.-%, St.