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Introducing ZYMAFLORE KHIO Yeast

ZYMAFLORE KHIO Yeast is a specialized strain designed for the BIOProtection of white and rosé musts or grapes during critical pre-fermentation phases at low temperatures. This innovative yeast is engineered to maintain a robust colony at 2°C for several weeks, ensuring effective control throughout the early stages of fermentation. With its unique properties, ZYMAFLORE KHIO is a vital tool for winemakers seeking to protect their musts and grapes without compromising on quality. Key features include: low fermentation capacity, compatibility with Saccharomyces cerevisiae, and the ability to limit the growth of unwanted indigenous microorganisms.

Product Specifications and Technical Details

ZYMAFLORE KHIO Yeast is specifically formulated to thrive in low-temperature environments, making it an ideal choice for long stabulation phases. Its recommended dosage is 2-5 g/hL, with an increased dosage of 5 g/hL suggested for extremely low temperatures, non-rehydration, or high microbiological pressure scenarios. This yeast strain is known for its rapid colonization at low temperatures, providing a stable environment for the musts and grapes.

• Low fermentation capacity ensures that the musts remain stable during the early stages of fermentation.
• Compatibility with Saccharomyces cerevisiae guarantees a seamless transition to the main fermentation phase.

Practical Applications and Benefits

ZYMAFLORE KHIO Yeast is a must-have for winemakers looking to enhance the quality and safety of their products. By limiting the growth of indigenous flora and preventing the onset of alcoholic fermentation, this yeast helps to protect musts and grapes from potential contaminants. Its ability to work effectively at low temperatures makes it particularly valuable for regions with cooler climates or for those who prefer to use longer stabulation periods. Whether you're a professional winemaker or a hobbyist, ZYMAFLORE KHIO Yeast offers a reliable solution for ensuring the best possible outcome in your winemaking process.

• Protects musts and grapes during pre-fermentation phases, reducing the risk of contamination.
• Ensures a stable fermentation environment, leading to improved wine quality.