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winemaking / biotechnology / yeasts / sparkling wines / fermol perle

FERMOL® Perle

Yeast for sparkling wine bases and production of sparkling wines using the charmat and champenoise methods

  
composition
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

Fermol Perle is a yeast strain selected in collaboration with the University of Modena and Reggio Emilia following a specific adaptive evolution study on stress resistance.
Its resistance to weak organic acids and to the similar action of carbon dioxide determine a strain resistant and robust to fermentation requirements in autoclave and bottle refermentations.

In the experimental phase, the selection process went to high pressures, up to 8-10 bar, selecting the best performing strain.
Varieties where it is of great interest are: Glera, Chardonnay and Pinot Noir, in which the varietal’s distinctive fruity notes are to be enhanced in fast, technological fermentations.
It is used in the elaboration of modern sparkling wines where a delicate and elegant bouquet is desired.
The ideal fermentation temperature to fully exploit its peculiarities is between 14-20°C; if aided by proper amino acid nutrition, it increases the production of esters and acetates.
The nutritional requirements of these strains are low under standard conditions; the nutrition must be related to the type and amount of stressful phenomena for the yeast.
The bouquet that develops from fermentation with Fermol Perle can be traced back to delicate floral notes, light sweet notes of fruit, and small pastries.

500g
- +
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The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

Packaging

500 g

composition

Saccharomyces cerevisiae yeast. It contains sorbitan monostearate (E491).

Documentation

Technical data sheet download
SAFETY DATA SHEET: The substance or mixture does not meet the conditions in Article 31 of UK REACH
product
FERMOL Perle
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