OENOPACK ROSSO

Complete Fermentation Kit for 500 Litres of Red Wine

OENOPACK ROSSO has been developed for small-scale winemakers and private producers processing up to 500 litres of red grape must per batch (or multiples of 500 litres). The kit contains the three essential products required for proper alcoholic fermentation: an antioxidant for must protection, a selected yeast for red wine production, and a fermentation activator to support yeast activity during the final stages of fermentation.

The package contains 3 separate sachets, dosed for 500 litres of must, which should be used in the order described below.

Step 1 – Must Protection After Crushing

VINO SMART

Antioxidant compound for must protection

Ingredients:

• Anhydrous citric acid (E330)

• Potassium metabisulfite (E224)

• L-ascorbic acid (E300)

• Gall nut tannin

Purpose:
Add immediately after crushing and destemming to protect the must against oxidation and the development of undesirable microorganisms.

Recommended dosage:
20 g/hL

Directions for use:
Dissolve the product in approximately 1 litre of must or water and add it to the mass to be treated, mixing thoroughly.

Net weight: 100 g

Warning: Irritating product. For oenological use only.

Step 2 – Starting Alcoholic Fermentation

After separating the must from the pomace and transferring it into the fermentation vessel, add the selected yeast.

OENOVIN SMART ROSSI

Selected yeast for red wines

Ingredients:

• Saccharomyces cerevisiae

• E491

Purpose:
Ensures a regular and complete fermentation, contributing to the production of balanced, clean and expressive red wines.

Recommended dosage:
20 g/hL

Directions for use:
Dissolve the product in approximately 1 litre of warm water (35–37°C). Stir gently and allow to rehydrate for 30 minutes. Then add to the must and mix thoroughly.

Net weight: 100 g

For oenological use only.

Fermentation should normally last approximately 3–4 weeks, depending on temperature and must characteristics.

Step 3 – Supporting Fermentation

During the second half of fermentation, between day 9 and day 11, it is recommended to add the fermentation activator.

OENOACTIV SMART

Fermentation activator

Ingredients:

• Yeast hulls

• Diammonium phosphate (DAP)

• Thiamine (0.2%)

Purpose:
Provides nutrients to the yeast and helps it overcome the stress caused by increasing alcohol levels, preventing sluggish or stuck fermentations.

Recommended dosage:
20 g/hL

Directions for use:
Dissolve the product in approximately 1 litre of must or water and add it to the mass to be treated, mixing thoroughly.

Net weight: 100 g

For oenological use only.

Kit Contents

• 1 × Vino Smart – 100 g

• 1 × OenoVin Smart Rossi – 100 g

• 1 × OenoActiv Smart – 100 g

Total dosage designed for 500 litres of red grape must.