YEASTER S are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity, with a specific application for the successful treatment of fermentation stops or activation of abnormally slow fermentations.
With the utilization of these neutral nature yeasts it is tried to 1) get first and foremost a regular and constant evolution guarantee of alcoholic fermentation; 2) the end of difficult fermentations or the treatment of fermentation stops, 3) second fermentations of sparkling wine and 4) addition as prevention to guarantee the conclusion fermentation in high potential alcoholic degree must.
The utilization of YEASTER S carries out the basic technical objective of an optimum development of alcoholic fermentation: high fermentative potential, half production of glycerine, acetaldehyde and volatile acidity, low production of sulphurous, sulphide, and foam; resistance to high alcohol concentrations and also resistant to those of free sulphurous and those not showing demanding requirements in nutrients .

Use Conditions
The optimum dose is 20 g/Hl. Its correct use must be made in three consecutive stages:
Rehydratation. Add 10 l. of water in a container, 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 significant thermal gradients 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. In the case of fermentation reactivations, it will be made in this way acclimatization to the alcoholic element.
Incorporation. Add to the whole homogenising and facilitating the must aeration. In the case of fermentation reactivations, the addition will be gradually made, guaranteeing in every stage the development of the fermentative process.