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7 Responses to “انواع مخمر”

1. #  ناشناس ۲۶ آذر ۱۳۸۷ ساعت ۰:۱۳

   Sauvignon Blanc
   
   VL3 - VL3 is known to enhance the typical aromatic characteristics associated with Sauvignon Blanc. Showing early characters of grapefruit and tree fruit that develop into a true Sauvignon expression. The yeast strain is also well suited for white wines that are aged on their lees.
   
   BA 11 - This strain was selected from Portugal in 1997. Encourages clean tropical fruit and spice notes in aromatic white wines. BA11 is also known to provide a more developed mouthfeel and lingering finish in whites.
   
   Lalvin EC - 1118 - Originally selected and noted for use in Champagne fermentations, this strain allows the natural flavors and aromas associated with the fruit to take center stage.
   
   Chardonnay
   
   Lalvin Bourgoblanc CY3079 - Lalvin Bourgoblanc CY3079 was cultured specifically to complement white Burgundy styles. This strain is recommended for barrel fermented Chardonnays aged on lees. Known to produce a richly styled Chardonnay with full mouthfeel.
   
   MONTRACHET - Frequently used to promote more complex aromatics in Chardonnays.
   
   Enoferm ICV - D47 - Enoferm ICV - D47 Isolated in Côtes du Rhône, Enoferm ICV - D47 is known to accentuate fruit characteristics and bring more complexity to white wines. Barrel fermented Chardonnays, aged on lees, produce spicy, citrus and ripe tropical aromatics.
   
   Rhone Whites
   
   BA11 - This strain was selected from Portugal in 1997. Encourages clean tropical fruit and spice notes in aromatic white wines. Also known to provide a more developed mouthfeel and lingering finish in whites.
   
   Enoferm QA23 - Enoferm QA23 Encourages fresh fruit notes and clean fermentations at lower temperatures.
   
   Enoferm ICV - D47 - D47 - Enoferm ICV - D47 Isolated in Côtes du Rhône, Enoferm ICV - D47 is known to accentuate fruit characteristics and bring more complexity to white wines. Barrel fermented Chardonnays, aged on lees, produce spicy, citrus and ripe tropical aromatics. Pinot Noir
   
   Lalvin Bourgorouge RC212 - Lalvin Bourgorouge RC212 Promotes stabilization of color and tannins during fermentation. Produces structured Pinot Noirs with elements of ripe berry, bright fruit and spice
   
   Assmanshausen (AMH) - Assmanshausen (AMH) This German strain is noted for its use in Pinot Noir and Zinfandel. Assmanshausen (AMH) enhances spicy notes, like nutmeg and clove, while promoting fruity aromatics. The strain is also known to produce color friendly wines.
   
   Burgundy (BGY) - Isolated in the Burgundy region, Burgundy (BGY) is used primarily to ferment Pinot Noir.
   
   SYRAH
   
   SYRAH - This strain is a Côte du Rhône isolate used for Syrah and Merlot. Noted for imparting classic Syrah characteristics, this strain offers varietally sound mouthfeel and stable color extraction. Typical aromas associated with this yeast strain include violets, raspberries, cassis, strawberries and black pepper.
   
   Lalvin ICV - D80 - This yeast strain was isolated in 1992 from the Côte Rôtie area of the Rhône Valley. With proper nutrition, this strain will ferment wines up to 16% alcohol. Known to bring high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best yeasts for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish.
   
   Zinfandel/Sangiovese
   
   Lalvin BM45 - Isolated in Italy, this strain is suited for long maceration programs. Known to contribute jam, spice and earthy elements while reducing vegetal notes. Lalvin BM45 promotes color stability and great mouthfeel.
   
   Harmony - This strain contributes round rich flavors and black fruit characteristics. The Harmony strain can handle alcohol levels up to 16%.
   
   Bordeaux Varietals
   
   Enoferm BDX - This French isolate has been used extensively in California and Australia since the late 1980’s. It is highly recommended for the production of quality red wines, especially Merlot and Cabernet Sauvignon, with minimum color loss and enhanced flavor and aroma.
   
   CSM - Isolated in Bordeaux, CSM is good when producing lower alcohol wines. The strain highlights red fruit notes while providing a balanced, round mouthfeel.
   
   Bordeaux Varietals continued
   
   Lalvin BM45 - Lalvin BM45 is a relatively slow starter and is well suited for long maceration programs. It produces high levels of polysaccharides resulting in wines with great mouthfeel and improved color stability. It is used on red varieties to contribute jam, spice and earthy elements while also minimizing vegetal characteristics.
   
   Lalvin ICV - D254 - Isolated in the Rhône region, Lalvin ICV - D254 is noted for accentuating ripe fruit, jam, cedar and mild spiciness. It also contributes to bigger mouthfeel in the mid-palate and handles alcohol levels up to 16%.
   
   Melody - Melody is known to enhance aromatic complexity while offering round tannins and a prolonged mouthfeel. The strain is able to withstand higher alcohol fermentations into the 16% range  

2. #  ناشناس ۳ مهر ۱۳۸۹ ساعت ۱۹:۵۷

   با سلام و تشکر فراوان از اطلاعات مفید شما
   لطفا بفرمائید که مخمر را از جه نوع فروشگاهی می شود تهیه کرد و نام تجاری یا مصطلح انها کدام است؟
   باز هم از شما تشکر می کنم  

3. #  آیدین ۷ فروردین ۱۳۹۰ ساعت ۱۱:۳۸

   با سلام من مهندس طراحی جامدات هستم
   مطلبتون رو در مورد مخمر ها خوندم عالی بود و کامل
   خیلی دوست دارم تو خونه برای خودم آبجو تولید کنم
   تمام فرایندش رو هم یاد گرفتم فقط میخواستم بپرسم که از چه مخمری باید استفاده کنم
   یعنی همین مخمر نان میتونه همون کارو انجام بده یا باید دنبال یه مخمر خاصی بگردم
   با تشکر آیدین  

4. #  lord ۱ مهر ۱۳۹۰ ساعت ۸:۰۴

   این مخمرها رو از کجا می تونیم تهیه کنیمم  

5. #  ناشناس ۲۸ بهمن ۱۳۹۱ ساعت ۱۰:۴۴

   سلام
   میشه از مخمر saf-levure برای تهیه شراب خرما استفاده کرد؟  

6. #  ناشناس ۲۲ اردیبهشت ۱۳۹۲ ساعت ۵:۱۱

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7. #  ناشناس ۱۲ خرداد ۱۳۹۲ ساعت ۱:۳۱

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