BLASTOSEL GRAND CRU was chosen because of its ability to carry out a normal and complete fermentation even under very difficult climatic conditions, such as very high temperatures. In addition, this strain is highly resistant to both alcohol and SO2. During fermentation it produces low amounts of higher alcohols and organoleptically develops the aromatic potential and the fruity character of each red variety.

All the above characteristics in combination with the production of glycerin that reaches 8 – 10 gr / lt, make BLASTOSEL GRAND CRU an ideal dough for the production of quality red fresh wines, which often have high alcohol levels.

recommended for the varieties Agiorgitiko, Xinomavro, Syrah, Pinot Noir, Cabernet Sauvignon, Grenache Rouge, Sainson, Merlot, Sangiovese etc.

MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES

Appearance: pellets

Smell: typical of pastries

Concentration:> 20 billion living cells / gram

Executive: Saccharomyces Bayanus

Alcohol toxicity: 17.5% vol

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

Optimal temperature: 160C – 300C

SO2 resistance: over 100 mg / lt

Volatile acid production: patient

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.

DESTRUCTION PROCEDURE OF ACCELLITATION OF DOUGHS FOR SECOND Fermentation For Sparkling Wines

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 fridge .

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.