YEAST CHARACTERISTICS
Fermentation Characteristics:
- Short lag phase and medium to fast fermentation kinetic
- Fermentation temperature range: 17 – 35°C (Optimum 20 – 27°C)
- High alcohol tolerance
- Medium nitrogen requirements (0.8 – 0.9 YAN (mg/l)/initial sugar concentration(g/l))
Metabolic Characteristics:
- High production of fermentative esters, especially of isoamyl acetate and fatty acid ethyl esters (fruity notes)
- High production of phenyl-ethanol (floral notes) et medium production of the other higher alcohols
- High total acidity at the end of the alcoholic fermentation
- Low production of volatile acidity
- Low production of sulfites
SUGGESTIONS OF USE
SafSpirit CO-16 is recommended for the fermentation of wine for the production of Brandy, bringing both intensity and aromatic complexity.
This strain is characterized by the production of acetate esters (isoamyl acetate, phenyl ethyl acetate, etc.) and of phenylethanol in wines, producing brandy with intense fruity and floral aromas.
The fermentative abilities of SafSpirit CO-16 to produce fatty acid ethyl esters makes it an ideal choice for distillation on lees where it brings roundness and complexity.
SafSpirit CO-16 is currently at the third stage of evaluation at the National Office of Producers of Cognac (2017 – 2019).
