SafCider AB-1

Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfel respecting cider structure.

Please note that those observations are based on French cider recipe trials.

SafCider AB-1 ensures a very good assimilation of fructose and excellent for low gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)

• Killer Factor: Sensitive
• Dry Cider Suitability: Yes
• Kinetics: Regular
• Total Acidity: Low
• Total Esters: Low

Dosage/Temperature

– 20 to 30 g/hl for first fermentation
– 30 to 40 g/hl for prise de mousse

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Use

For sweet and dry ciders from fresh or concentrated apple juices.

Suitable for difficult fermentation conditions and mixes with sugar syrups.

Rehydration procedure:

① Direct inoculation:

Pour the yeast on the surface at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).

Gently stir to avoid or break clumps.
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

② With prior rehydration:

Pour the yeast on the surface of 10 times their weight of tap water at room temperature. 

Gently stir to avoid or break clumps.
Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

Typical Analysis

• Viable yeast > 1.0 *1010 cfu/g
• Purity : > 99 %
• • • Lactic acid bacteria: < 1 cfu /107 yeast cell
    • Acetic acid bacteria: < 1 cfu /107 yeast cell
    • Pediococcus: < 1 cfu /107 yeast cell
    • Total Bacteria: < 5 cfu /107 yeast cell
    • “Wild” Yeast*: < 1 cfu /107 yeast cell
    • Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Technical Characteristics

• Excellent settlement strength even with its sensitive to killer phenotype
• Regular kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F)
• Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
• Very good assimilation of fructose
• Maximum initial SO2 level recommended: 125mg/L
• High malic acid consumption (up to 1.5g/L)
• Medium 2-phenylethanol and isoamyl acetate producer. Amylic notes can be enhanced especially when YAN/Sugar >1