BLASTOSEL VS compared to other strains demonstrates excellent fermentation capacity so that it can start and complete the fermentation process in a very short time. It is also characterized as very resistant to high alcohol content and can complete fermentation even at 16.5 – 17 % vol.

Above all, however, it is considered an ideal dough for the resumption of fermentation in the production of sparkling wines so that the second fermentation is completed as quickly as possible in a safe way, the reactivation of slow fermentations that present difficulties and the restart of fermentations that have been stopped permanently.

Its ability to start fermentation in must with a very high concentration of sugars and its resistance to the production of high alcohol content, make it suitable for the fermentation of wines with a high alcohol content.

MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES

Appearance: pellets

Smell: typical of pastries

Concentration:> 20 billion living cells / gram

Executive: Saccharomyces Bayanus

Alcohol production: over 15% vol

Yield of sugars in alcohol: 16.5 grams of sugars give 1% vol

Optimal temperature: 130C – 300C

SO2 resistance: very high

SO2 production: low

Volatile acid production: insignificant

H2S production: insignificant

DOSAGE

15 – 25 gr / hl under normal conditions.

30 – 40 gr / hl in difficult cases or to restart a fermentation that has stopped.

HOW TO USE IN NORMAL CONDITIONS

Moisten the dough in a suitable container in a ratio of 1:10 with water at a temperature of 40C.

Mix very well, with gentle stirring and wait until completely hydrated – no more than 30 minutes.

Mix again and add the product to the must to be fermented.

PROCEDURE FOR ACCLUSION OF DOUGHS FOR SPARKLING WINES OR FOR RESUMPTION OF STOPPED Fermentation

The dough should be acclimatized as follows: (for a quantity of 100 HL)

(a) Hydration:

Soak 2 kg of dough in 20 lt water (as mentioned above) and wait 20 minutes.

(b) Activation:

Add the biomass to 40 lt water + 30 lt wine + 10 kg sugar + 200 gr Actibiol (nutrient). Wait a maximum of 12 hours.

(c) Climatization:

Add the above mass to 100 lt water +300 lt wine +25 kg sugar +250 gr Actibiol.

(d) Vaccination:

Wait a maximum of 48 hours and inoculate the total volume of wine with the acclimatized mass.

WARNING

Never soak the dough in cold must or water and never exceed 30 minutes during hydration.

If fermentation has to start again, add about 20% must to the vaccine and do not wait more than an hour before use.

After opening, keep the product cold in its original packaging in the refrigerator.

The times are relative. You move on to the next stage before the vaccine loses the fermentation intensity it has acquired. It is suggested that they be determined by an oenologist on a case by case basis.