SafOeno EF-85 wine yeast 500g

94494SafOeno EF-85 wine yeast 500g

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£17.60 ex. VAT

A yeast for fine, elegant white wines with complex aromas, produced by Fermentis (Lesaffre), key global players in yeasts and fermentation solutions. SafOeno EF™ 85 originates from the Loire Valley (France) and comes from a selection program carried out in partnership with l’Institut Français de la Vigne et du Vin.

  • Sensory features: brings complex and balanced fruity notes to wines due to its high production of ethyl esters combined with a medium production of acetate esters
  • Its ability to maintain high total acidity favours a balanced fresh mouthfeel making SafOeno EF 85 ideally suited to the production of elegant white wines with respect for the grape variety
  • Throughout numerous vinifications carried out during its selection program, SafOeno EF 85 showed good performances on many different white cultivars, from neutral varieties (Chardonnay, Grenache blanc, Ugni blanc, etc.) to aromatic varieties (Muscat, Viognier or Sauvignon blanc), always offering an aromatic profile well appreciated by tasters
  • 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.



  • For still white wines

Dosage / Temperature

  • Still white wines: 20 g/hl (1.67 lb/1,000 gal)
  • Broad fermentation temperature spectrum: 10-30°C (50-86°F)

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:

  • Directly sprinkle the yeast into the fermentation tank after the beginning of the transfer from the settling tank and keep transferring to ensure a good homogenization
  • Gently stir to avoid or break clumps
  • Immediately transfer into the tank and homogenize the entire volume

With prior rehydration:

  • Gently pour the desired quantity of yeast in 10 times its weight of tap water from 15-37°C (59-98.6°F)
  • Gently stir to complete yeast rehydration and avoid the formation of clumps
  • Following the rehydration, it is possible to continue with an acclimatization by incorporating to the yeast starter ½ of a volume of must and leave it to rest for 10 minutes
  • Repeat the operation until the temperature difference between the fermentation tank and the yeast starter culture is less than 10°C (50°F)

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


Fermentation abilities:

  • High implantation strength thanks to its Killer phenotype
  • Short to medium lag phase; then, fast and regular kinetic
  • Good alcohol tolerance: up to 15.5 % v/v
  • Wide range of fermentation temperature: 10-30°C (50-86°F)
  • Moderate Nitrogen requirements: Ratio YAN (mg/L) Initial sugars (g/L) ≥ 0.8

Metabolic characteristics:

  • Low malic acid consumption and good retention of the total acidity
  • Medium volatile acidity production
  • Low H2S production and medium SO2 production
  • High ethyl esters production
  • Medium acetate esters production, especially isoamyl acetate



Ingredients: Yeast (Saccharomyces cerevisiae), Emulsifier: Sorbitan monostearate (E/INS 491)

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

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