HOP™
(Saccharomyces cerevisiae)
The first wine active dry yeast specifically selected for direct inoculation
Detalles del producto
HOP™ has been selected in collaboration with INRAE (Institut National de Recherche pour l’Agriculture, l’alimentation et l’Environnement) in the frame of a European Marie-Curie ITN project called “YEASTCELL”. The main objective of this research program was to understand and improve yeast stress resistance when inoculating it in a juice or must without prior rehydration. Through an innovative and non-GMO method of selection based on evolutionary adaptation simulating challenging and stressful winemaking conditions, HOP™ acquired a unique genetic background that offers a reinforced cell wall structure and a multi-stress resistance profile. This extra membrane integrity allows HOP™ to endure difficult conditions right from inoculation until the end of fermentation, while maintaining a typical high vitality.
Tipos de vino
Información técnica
- Factor de competitividad: Sensible
- Temperatura mínima: 14 °C
- Temperatura máxima: 30 °C
- Requisitos nutricionales: Baja
- Compatibilidad FML : Neutral
- Producción de SO2: Baja
- Velocidad de fermentación: Rápida
- Alcohol max : 16 %
Documentación del producto
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