Classic Bayanus

Selected yeast for winemaking

Dosage:

10-20 up to 25 g/hL in the fermentation of white and red musts,
20-30 g/hL in re-fermentation and second fermentation,
20-30 g/hL for raisin wines and with high alcohol content, as indicated in the
sequential fermentation procedure;
50-100 g/hL for stuck fermentation.

Code: 414112

Categories: Wine Ingredients, Wine Production, Yeast

Description

Given its characteristics, CLASSIC BAYANUS is particularly recommended for the
production of sparkling wines processed in bottle or in autoclave.
Thanks to its fermentative regularity, cleanliness and resistance to alcohol, it is
particularly used in the primary fermentations of white, red musts also of products with high alcohol content where it is recommended to proceed as explained in the specific sequential fermentation procedures.