SafOeno CK-S102 wine yeast 500g

Ref	Name	Stock		Price		Qty
94497	SafOeno CK-S102 wine yeast 500g	Live Stock Unavailable In stock Back Order		£18.55 ex. VAT

A yeast strain ideal for aromatic white and rosé wines, produced by Fermentis (Lesaffre), key global players in yeasts and fermentation solutions. SafŒno™ CK S102 was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult winemaking conditions. See below for the sensory features:

Contributes to the organoleptic profile of aromatic cultivars: SafOeno CK S102 encourages the expression of fruity thiols of aromatic cultivars like Sauvignon Blanc, Gros and Petit Mangeng. This advantage also makes it a yeast of choice to produce varietal rosés with a great aromatic finesse from cultivars like Cabernet Sauvignon or Merlot. It reinforces the aromatic potential of terpenic cultivars like Muscat, Gewürztraminer and Riesling.
Promotion of neutral varieties: Thanks to its high ester production, SafOeno CK S102 is an ideal choice to value neutral grape varieties to obtain white and fruity rosés wines with different aroma profiles depending on the fermentation temperature. On Ugni Blanc, Chardonnay, Sémillon, Vinho verde types SafŒno™ CK S102 enables the production of wine with an important aromatic strength and great freshness. It is the ideal strain for Vinho Verde type wines. SaOeno CK S102 gives optimal results when it is associated to Springarom®, an inactivated yeast rich in antioxidant substances.
E2U™ certified product - save time and energy - you can choose to pitch directly into juice or rehydrate prior to adding – see Application
Pack of 500g

Please see the Yeastscategory in Catalogue for our full range of yeasts & yeast nutrients.

Please see the Tankscategory for our range of fermentation tanks.

Application

Use

Still white wines

Dosage

Still wines. Dosage: 20 g/hl
Fermentation restart. Dosage: 30 to 40 g/hl

Easy to Use

Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, including by-passing acclimatization, cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Winemakers can choose to use our E2U™ yeast with the process that fits best their need:

Direct inoculation:

Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after settling for whites and rosés)
Gently stir to avoid or break clumps
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume)

With prior rehydration:

Pour the yeast on the surface of 10 times their weight of tap water at room temperature
Gently stir to avoid or break clumps
Wait for 20 minutes and transfer into the tank via a pumping over with aeration

Please note, for full details, including dosage, storage & shelf life information, please see the Technical Data Sheet in the Downloads tab.