Microbiological characteristics:
-Killer (K2) factor neutral
-Fermentation speed : medium
-Lag phase : short
-Sugar to alcohol conversion : medium (16,5 g/1% alcohol)
-Alcohol tolerance : medium (up to14,5 % alcohol)
-Fermentation temperature range : 15 to 25°C
Enological properties :
-Low need for available nitrogen
-Relatively high nutritional needs for survival factors (sterols and fatty acids)
-Volatile acidity production : low (0,10 g/L eq H2SO4)
-Low SO2 production
-Enhances varietal characteristics (exotic fruit), floral, honey
Winemaker’s notes :
The speed of fermentation for Ceres B201 YSEO, initially quite fast, is steady and regular. In certain conditions with high fruit maturity or clarified musts Ceres B201 YSEO may have a slower end of ferment (special care is needed in low acid situations).
This slow, steady ferment is related to the high nutrient demand of this yeast and its need for survival factors (sterols and fatty acids). It is highly recommended to have a yeast nutritional
program in place.
Measuring and correcting the available nitrogen level is recommended by adding a complete yeast nutrient such as Helper or Milieu Total. It is equally important and recommended to do a pump-over at the same time to homogenize the must and allow for an addition of oxygen
(crucial for sterol formation).
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