YEASTER FF are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity, with a specific application for the qualitative modification of young white and rosé wine aromatic profile.
The kinds of must that are the priority object for its utilization are those with whom it is intended to get young wine with secondary bouquets (of fermentation) with floral tones.

The utilization of YEASTER FF carries out the basic technical objective of an optimum development of alcoholic fermentation, which is characterized by minimal nutritional requirements of yeasts, a short latence stage, a regular evolution of the process and a high fermentative potential; and, in parallel, a minimum generations of volatile acidity, acetaldehyde and sulphide. It also adds in this case, a significant generation of secondary bouquets and the possibility of fermenting in low temperatures (15ºC) .

Use Conditions
The optimum dose is 20 g/Hl. Its correct use must be made in three consecutive stages: rehydratation, acclimatization and incorporation.
Rehydratation. Add 10 l. of water in a container, preferably hot and without chlorine, 4 l. of must or 500 g. of sugar; homogenize it and check that the temperature is between 35 and 40ºC. Add 1 kg of yeasts, leave it during 10 minutes without homogenizing and subsequently, stir it very slowly dissolving lumps smoothly. Let it settle until the appreciable appearance of froth and characteristic odour is detected.
Acclimatization. In the case of debourbage by cold, add gradually must to the previous suspension, checking that between every addition the active fermentation is produced until a maximal temperature difference with the must objective of 5ºC.
Incorporation. The addition of the previous starter must be made pursuing the maximum homogenization and aeration of the element. This stage is the adequate for the addition of the NUTRICEN or NUTRICEN PLUS activators.