Varietal characters at their best. SafOeno UCLM S325 was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character. Still wines Dosage: 20 g/hl In case of musts with a high potential degree. Dosage: 20g/hl + 20g/hl of SafOeno BC S103 at mid fermentation (with a preliminary acclimatization) For white wines with low structures. With its high glycerol production this strain brings structure to light and low aromatic varieties (Airen, Trebbiano, Chardonnay). For aromatic cultivars Its B-glycosidase activity enables the release of terpenic type varietal aromas (Malvasia, Muscat, Alvarinho, Loureiro, Riesling, Viognier, Gewurztraminer, Pinot Gris) but SafOeno UCLM S325 also gives very good results on very aromatic cultivars such as Sauvignon Blanc or Semillon. Above 13% vol./vol., SafOeno UCLM S325 metabolism may be disturbed. It is thus very well adapted for the production of sweet wines. For wine making above that degree, adequate nutrition and/or associating SafOeno UCLM 325 with SafOeno BC S103 may be beneficial to keep the aromatic potential of the variety while achieving a correct fermentation. Fermentation abilities: Rapid fermentation start; Good fermentation strength on clarified musts; Alcohol tolerance: Not recommended above 13% vol./vol. without adequate nutrition; Strong nitrogen requirement: In a must whose available nitrogen is between 150 & 180 mg/L, this strain requires at least 2 nitrogen supplies (20 g/hl DAP + 20 g/hl Springferm at yeast inoculation and 20g/hl DAP or Springferm between third and mid fermentation); Fermentation temperature: 12 to 35°C Metabolic Characteristics: Sugar/Alcohol yield: 16.5 g/L for 1% vol./vol.; Low production of volatile acidity, SO2 and acetaldehyde (less than 24 mg/L); High glycerol production: 10 g/L; B-glycosidase activity increasing the aromatic potential of terpenic varieties. Ingredients:yeast (Saccharomyces cerevisiae*), Emulsifier E491 (sorbitan monostearate)

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