ESTELLE WINES FOR BRANDY and aromatic wines Active dry yeast for wine making. Saccharomyces cerevisiae strain. ESTELLE was selected for its qualities making it particularly suited for the production of esters specific for elaboration of Brandy. Strain selected in the vineyards of the Côtes du Rhône. Fast fermentation starter Cryophilic strain, regular and steady Fermentation, starting from 8 °C Total exhaustion of sugars Ethanol resistant: 13% alc. /V Moderate requirements in nitrogen Low production of volatile acidity ( < 0.15 g/l) Low H2S and SO2 production Low acetaldehyde production (less than 20 mg/l) Low production of superior alcohols High production of esters and aldehyde’s ESTELLE is strongly recommended for the aromatic Brandy. The main volatile compounds synthesized by ESTELLE are esters, aldehyde and furfurals. A low production of superior alcohols, acetaldehyde and volatile acidity, it’s the reason why ESTELLE is specific for the wines suited to distillation. The formation of most of the esters is looked for because these compounds confer fruity aromas (banana, pear) and floral (lime tree, rose, violet) on brandies. Other compounds produced by yeasts participate in the balance of the brandy Dosage From 20 to 30 g/HL Keep in a dry and cool place. Packing 500 g Aluminium bag, box of 10 kg CHARACTERISTICS: ORIGIN
PREDENZYM GLUCA PLUS Purified and concentrated preparation made from ß-(1-3 & 1-6) glucanases and pectinases for filtration and/or wine maturation on lees Polygalacturonase (PG): ≥ 3000 U/g Beta-(1-3;1-6)-glucanase (BG): ≥ 150 U/g PREDENZYM GLUCA PLUS is a pectolytic preparation with high concentrations of ß-(1-3 & 1-6) glucanase and pectinase activity, particularly formulated for the complete hydrolysis of the clogging ß-glucan; Optimizes wine filtration and clarification, particularly in Botrytis affected grapes if used at the end of alcoholic fermentation; Allows the release of mannoproteins during the maturation on lees and therefore enhances roundness and mouthfeel of the wine; Reduces the duration of maturation while preserving the organoleptic properties derived from maturation on lees. usage: Dissolve PREDENZYM GLUCA PLUS in 10 times its weight of water, must or wine. The product dissolves immediately at room temperature; WHITE AND ROSÉ WINE: Add PREDENZYM GLUCA PLUS to the tank or barrel. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis; RED WINE: Add PREDENZYM GLUCA PLUS as early as possible under the cap at the end of alcoholic fermentation or during post-fermentation maceration. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis; PRESS: Add PREDENZYM GLUCA PLUS immediately in the press; LEES: Add PREDENZYM GLUCA PLUS to the tank or barrel containing the lees. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis. After treatment, add the supernatant to the wine. Dosage: White and rosé: 2 – 3 g/hl Red: 3 – 5 g/hl Botrytis: 2 – 3 g/hl Press and lees: 10 – 20 g/hl PREDENZYM GLUCA PLUS is stable at room temperature < 68°F (20°C). Packaging: 250g STORAGE:
Penedes (14 - 32°C) Fast 17% High No Enhances varietal character Premium red wines FOR WHITE AND ROSÉ WINES STRAIN FERMENTATION TEMPERATURE FERMENTATION SPEED ALCOHOL TOLERANCE NITROGEN REQUIREMENTS KILLER FACTOR SENSORY EFFECT APPLICATIONS Har17 55 - 95°F (13 - 35°C) Fast 17% Moderate No Enhances varietal character White wines, restart stuck fermentations Finarome 55 - 68°F (13 - 20°C) Fast 14.5% High Killer Terpene type aromas Aromatic white wines Thiolarome 55 - 68°F (13 - 20°C) Moderate 14.7% High No Thiol type aromas Premium white wines Pink excel 55 – 73°F (13 - 23°C) Slow 14.5% High Killer Enhances varietal character Rosé wines GENERIC STRAINS STRAIN FERMENTATION TEMPERATURE FERMENTATION SPEED ALCOHOL TOLERANCE NITROGEN REQUIREMENTS KILLER FACTOR SENSORY EFFECT APPLICATIONS (18 - 30°C) 14 - 15% PDM 55 - 95°F (13 - 35°C) 16.5% STRAIN FOR BRANDY AND AROMATIC WINES STRAIN TEMPERATURE SPEED ALCOHOL TOLERANCE NITROGEN REQUIREMENTS KILLER FACTOR SENSORY EFFECT APPLICATIONS Estelle (8 - 30°c) High 13% Moderate No Esters Brandy NUTRIENT REFERENCE PRODUCT COMPOSITION TIME OF ADDITION NITROGEN CONTRIBUTION DOSAGE Predferm TAP Diammonium phosphates, Thiamine YAN adjustment; Yeast population strengthening Beginning of fermentation 10g/hl = 27mg/l 10 – 20g/hl; Predferm S Yeast wall membranes, Vitamins Increase of aromatic structure and complexity; Prior to yeast inoculation 10g/hl = 11mg/l 10 – 40g/hl For difficult fermentation
Assurance of a complete fermentation conditions, 2-step add: First add at the end of lag phase (20g/hl) ; Second add at 1/3 sugar depletion (10-20g/hl) Predferm Optimo Inactivated yeast, vitamins, Sterols Difficult fermentation conditions; Assurance of a complete fermentation During the yeast rehydration Very low; In case of nitrogen deficiency add Predferm TAP before yeast inoculation 20 – 40g/hl Predferm Optimo AR 100% organic fermentation activator based on fully autolyzed yeasts Pure yeast in dry powder form with no additives All vitamins minerals and proteins are derived from yeast. During the rehydration of yeasts 10g/hl = 11mg/l During the rehydration of yeasts (20g/hl.) and At the (20g/hl.) Predferm EC Yeast cell walls, Polysaccharides Absorption of main fermentation inhibitors; Sluggish and stuck fermentations; Increase of mouth feel 24 hours after the start of fermentation or during the restart of stuck fermentation At the beginning of ML fermentation: 10g/hl While restarting stuck fermentation: 40g/hl ENZYME REFERENCE CHART PREDENZYME RANGE ENZYME FORM ACTIVITY APPLICATION WINEMAKING EFFECT DOSAGE Super speed Liquid Pectin lyase, Polygalacturonase, pectin methyl esterase White juice settling Rapid clarification of juice 0.5 – 2 ml/hl Thermo plus Liquid Polygalacturonase Thermovinification, flash détente Improved clarification of Thermovinification: 3 – 4 g/hl
juice, must settling and wine filterability Flash détente: 4 – 5 g/hl Clearfast Powder Pectin lyase, Polygalacturonase, pectin methyl esterase White and rosé juice settling Accelerated juice settling and clarification, improved lees sedimentation 0.5 – 2 g/hl Arom blanc Powder Polygalacturonase White grape maceration, white juice settling (S. Blanc, C. Blanc, Viognier, Gewurztraminer, Muscat, Pinot Gris) Release of terpene type aromas, improved clarification and wine filterability 2 -4 g/hl Red extract Powder Pectin lyase, polygalacturonase, pectin methyl esterase, cinamyl esterase Maceration of red grapes Colour and tannin extraction 2 – 4 g/hl Gluca plus Powder Polygalacturonase, β-glucanase Clarification of Botrytis affected grapes Accelerated extraction of mannoproteins and yeast polysaccharides White and rosé: 2 – 3 g/hl Red: 3 – 5 g/hl Botrytis: 2 – 3 g/hl Press and lees: 10 – 20g/hl Lysozyme Powder Lysozyme Prevention and/or delay of MLF Management of lactic acid bacteria 10 – 50 g/hl ENZYMES REFERENCE CHART BV RANGE ENZYME FORM ACTIVITY APPLICATION EFFECT DOSAGE Pred’Extract Liquid Pectinase Maceration and clarification of pressed wine Increase of free rune volume, color and tannin extraction 1.5 – 3 ml/hl
Pred’Arome Granules Pectinase Maceration of red and white grapes Increase of free run volume, extraction of color and tannins 1 – 3 g/100kg ANTIOXIDANTS REFERENCE CHART PRODUCT CHARACTERISTICS APPLICATION Oxyprotect Inactivated yeast preparation rich in glutathione, preserves the colour and aromas of wine Red, white and rosé must 25 – 35 g/hl
Silkypred Prevents haziness by inhibiting formation of neutral colloids Stabilization and improvement of organoleptic qualities of wine 100 – 300 ml/hl liquid Stabipred Prevents haze and colloidal deposits, protects against iron and copper haze, prevents sedimentation of color and turbity Stabilization of wine 30 – 100 g/hl Micro granules Softpred Prevents formation of colloids and haziness Stabilization of wine 30 – 100 g/hl Micro granules GUM PRODUCT CHARACTERISTCS APPLICATION FORM Stabicell 21LV Prevents precipitation of tartaric salts, potassium bitartrate or calcium tartrate Tartaric stabilization of wine 20 – 50 ml/hl 21% cellulose gum solution FINING AGENTS REFERENCE CHART PRODUCT CHARACTERISTICS APPLICATION FORM
Gelapred Clarifies the wine, stabilizes colloids, reveals organoleptic potential of wine Red wines for aging, young red wines with harsh tannins, rosé, hard press 40 – 100 ml/hl Liquid gelatine 30% Opticoll Allergen free, decreases harsh tannins Red wines: 15 – 30 g/hl White wines: 5 – 20 g/hl Powder Pred’Caseine Removes brown color in oxidized wines, decreases iron content in wine Oxidized and maderizied wines 20 – 100 g/hl Powder Pred’Albumine Softens the red wines Tannic and harsh wines 5 – 30 g/hl Powder Pred’Gel Eliminates bitterness, refreshes and clarifies the wine, direct add White wines: 2 – 3 g/hl Rosé wines: 3 – 5 g/hl Heavy fining: 5 – 10 g/hl powder Pred’Microtec Sodium activated bentonite, ensures protein stability, very low dosage Protein stabilization of wine 10 – 40 g/hl powder TANNIN REFERENCE CHART TANNIN PRIMARY APPLICATION SENSORY CONTRIBUTION