DATA SHEET

LE BLANC
LE BLANC is a particularly fast and versatile fermenting strain of Saccharomyces
cerevisiae bayanus. This specific strain values and improves the natural expression of white
wines.
LE BLANC enhances also wines aromatic expression giving notes of white flowers, acacia
flowers, green apple and pear.

Kinetic of fermentation Fast

Temperature range 15-28 °C (59-82 °F)

Alcohol tolerance 16%

Competitive factor Neutral

Nitrogen requirements Medium

Foam production Low

APPLICATIONS
LE BLANC is a fast and decisive fermenter that is able to ferment within a wide range of
temperature ( 15 - 28 °C ). This strain matches perfectly with a temperate climate and it is
designed to improve the aromatic potential of the wine making it suitable for different varieties
as Chardonnay, Fruity wines and Sparkling wines.

INSTRUCTION FOR USE AND DOSAGE

In an inert and sterile container, prepare chlorine-free water at 38-42 °C (100-108 °F) that is
10 times the weight of yeast to be rehydrated.
Gently mix the yeast into water and allow 20 minutes for rehydration. After rehydration begin to
slowly add full strength juice into the mixture every 5 minutes to allow for acclimation.
Do not decrease the temperature of the mixture by more than 5 °C (9 °F) with the juice addition.
When the temperature of the yeast suspension is less than 10 °C (18°F) warmer than the must or
juice to be inoculated, slowly add the yeast mixture into the fermentation vessel.
NOTE: Directly adding dry yeast to the must or juice tank is not advised.

STORAGE AND PACKAGING

Store LE BLANC in a cool and dry place, at a temperature below 25 °C.
LE BLANC is available in packs of 500 g.
LE BLANC is an OMG and Gluten free product.

COCCITECH SRL a socio unico

Via Treviso, 38 – 31020 San Vendemiano (TV) – ITALIA
REA TV – 362161 – P.IVA 04588840266
Capitale sociale 100.000 i.v.
Tel/Fax +39 0438 251657
www.coccitech.com - info@coccitech.com
Certificazioni:
UNI EN ISO 9001:2015, certificato n° 55719
UNI EN ISO 22000:2005, certificato n° 55718