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

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.