Wine yeast
ALCOMAT
Red Wine Yeast HAT
This HAT wine yeast strain supports a pronounced fruit character in red wines. It ferments at a moderate rate, with little foam and limited formation of higher alcohols.
At a glance
Key characteristics
- Initial fermentation: 5 g per 25–30 L
- Restarting fermentation: 5–10 g according to conditions
- Fermentation rate: Moderate, with little foam
Application and action
Aromatic depth in red wine
This HAT wine yeast strain supports a pronounced fruit character in red wines. It ferments at a moderate rate, with little foam and limited formation of higher alcohols.
Key information
Product specifications
- Brand
- ALCOMAT
- Type
- Active dry red wine yeast, HAT
- Initial fermentation
- 5 g per 25–30 L
- Restarting fermentation
- 5–10 g according to conditions
- Fermentation rate
- Moderate, with little foam
- Higher alcohols
- Low formation
- Product number
- 112331
Refer to the current product packaging for the binding dosage, application and safety information.
Recommended rehydration
Allow the yeast to swell for 20–25 minutes in a 10% sugar solution, or equal parts water and must, at 25–30 °C while stirring gently. Then add it to the must.
Direct addition
Alternatively, stir the sachet directly into must at 25–30 °C.
Storage
Storage conditions
Store in a cool, dry place, preferably refrigerated where appropriate. Check the best-before date and batch number on the pack. Not intended for direct consumption.
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