YEASTER TF are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity, with a specific application for the production of balanced young red wine.
The vintage that is the priority object for its utilization is that with whom it is intended to get red wine with an aromatic typicity reinforced with fruity tones, and a balanced polyphenolic composition (colour and tannins), as in traditional vinifications as in carbonic macerations.

The utilization of YEASTER TF carries out the basic technical objective of an optimum development of alcoholic fermentation, which is characterized by minimal nutritional requirements of yeasts, a short latency 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 characteristic fruity secondary bouquets, the possibility of fermenting in low temperatures (15ºC) and an increase of the extraction of the grape phenolic fraction .

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, 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 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.
Incorporation. The addition of the previous starter must be made pursuing the maximum homogenization and aeration of the element.