Yeast
GRÜNBERGER
Fermentation Starter
Specialist yeast for restarting slow or stuck wine fermentation.
At a glance
Key characteristics
- Yeast strain: Saccharomyces cerevisiae
- Emulsifier: sorbitan monostearate
- Application: restarting slow or stopped fermentation
Application and action
Restart a stuck fermentation
High acidity, a high sugar level or a heavily clarified batch may slow or stop fermentation. STARTER yeast is intended to restart the process under these conditions. The strain metabolises fructose effectively and tolerates elevated alcohol levels.
Key information
Product specifications
- Brand
- Grünberger
- Type
- active dried yeast for fermentation restart
- Yeast strain
- Saccharomyces cerevisiae
- Emulsifier
- sorbitan monostearate
- Application
- restarting slow or stopped fermentation
- Dosage
- 1 g per 2–3 L of batch
- Temperature range
- 10–32 °C
- Recommended batch temperature
- 25–30 °C during restart
Refer to the current product packaging for the binding dosage, application and safety information.
Check the temperature
Before use, bring the liquid in the fermenter to 25–30 °C.
Add the yeast
When fermentation problems occur, add the entire contents of the sachet to the vessel.
Stir gently
Stir the batch carefully while aerating it to support yeast growth and restart fermentation.
Practical note
Strain characteristics
The yeast metabolises fructose effectively, tolerates elevated alcohol levels and works across a broad temperature range.
Storage
Storage conditions
Store in a dry, cool place at no more than 20 °C, preferably refrigerated. Check the best-before date and batch number on the packaging. For oenological use only; not intended for direct consumption.
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