SafŒno™ HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines.

Dosage for still white and rosé wines: 20-30 g/hl, straight after settling

For technological white and rose wines with strong amylic notes

Due to its extraordinary high production of isoamyl alcohol / isoamyl acetate and 2-phenylethanol / 2-phenylethyl acetate, SafOEno™ HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.

Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance. 

For blending bases

The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.

Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.

SafOEno™ HD A54 will help winemakers adding value to their young and non-varietal wines. 

Fermentation abilities:

→ Killer phenotype

→ Moderate implantation strength

→ Medium lag phase and medium to fast but regular kinetics

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 14-30°C (57-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low to medium malic acid consumption and high total acidity maintenance
→ Medium to high glycerol production
→ Moderate volatile acidity and very low acetaldehyde production
→ Medium H2S production and very low SO2 production / combination
→ Very high production of 2-phenylethanol, isoamyl alcohol and their acetates
→ High β-damascenone release