Wine yeast for red wines 20g VANKOV 2004

Enjoy perfect alcoholic fermentation with the high-quality French cultivated yeast for red wines VANKOV 2004. Specifically designed for winemaking, they ensure a reliable process even under difficult conditions, while improving the aroma, taste and structure of red wine.

Suitable for both amateur and professional use, the yeast guarantees results with a characteristic and balanced profile - exactly what your wine needs to stand out in quality and taste.

Product benefits:

• Stimulates complete and stable alcoholic fermentation
• Improves the organoleptic properties of the wine
• French cultivated strain Saccharomyces cerevisiae, resistant to alcohol and SO₂
• Suitable for poor grape quality or residual pesticides
• Create a favorable environment for the extraction of colors and tannins
• Packaging: 20 grams
• Ingredients: Selected wine yeast Saccharomyces cerevisiae
• Storage: In a dry and cool place below 20°C, away from moisture and direct sunlight

Dosage and application:

• Dosage: 20 g per 100 liters of must or fruit material;
• How to use: Dissolve the contents in 0.5 l of cool water (30-35°C), stir and add 2-3 l of the must. Let it stand for a few hours and then mix with the base material;
• Introduction time: Up to 24 hours after crushing the grapes and 4 hours after adding sulfuric acid;
• In case of interrupted fermentation: Sugar solution with gradual adaptation of the yeast, stand for 24 hours and add to the base mass;
• In case of difficult fermentation: Double the dose and add a fermentation activator.