SafCider TF-6

Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

Sweet and round mouthfeel strengthening candy like sensation.

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

SafCider TF-6 ensures a very good assimilation of fructose and excellent for high gravity ciders.

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

• Killer Factor: Neutral
• Dry Cider Suitability: No
• Kinetics: Regular-Slow
• Total Acidity: Low
• Total Esters: Medium

Dosage/Temperature

 20 to 40 g/hl for first fermentation

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

Usage

For sweet ciders from fresh apple juices.

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 : > 99.9 %
  • 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

• Regular slow kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F)
• High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.9
• Medium assimilation of fructose
• Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2.
• High malic acid consumption (up to 1.4g/L)
• Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer.