Blastosel Terroir dough


BLASTOSEL TERROIR is mainly used in the vinification of white wines. It is known for its stable fermentation process during alcoholic fermentation and the complete consumption of sugars. It has a remarkable fermentation capacity both at low temperatures (140C – 150C) and in low must solids (with a turbidity of 50 – 80 NTU) resulting from “strict” pre-fermentation extraction.

BLASTOSEL TERROIR has β-glucosidase activity in terpenes which are precursors of grape aromas. The character of the grape variety is formed by monoterpenes which in the form of β-glycosides found in the must are not aromatic perceptible For this reason, in order to highlight the aromatic potential, it is necessary to break down the β-glucosides in the sugar molecule and in the “unsweetened” part (free terpene) which is strongly odorous.This breakdown is effected by the action of β-glucosidase present in BLASTOSEL TERROIR yeast, which, in contrast to indigenous fungal β-glucosidase, is almost completely inhibited by glucose in the must. white wines are enhanced.

Also, due to the nitrogen factor it contains, it produces interesting esters and volatile acids that form the fruity aroma.

BLASTOSEL TERROIR is suitable for the vinification of high quality white wines of various types such as Chardonnay, Riesling, Pinot Blanc, Moschato, Assyrtiko, Roditis, Savvatiano etc.

Finally, it is used with very good results in the production of sparkling wines either with the traditional method (methode champagnoise) or with the closed tank method. carrying out the fermentation.

Appearance: thin threads

Smell: typical of pastries

Concentration:> 20 billion living cells / gram

Strain: Saccharomyces Cerevisiae

Alcohol toxicity: 15% vol

Yield of sugars in alcohol: 16.5 grams of sugars give 1% vol

Optimal temperature: 140C – 300C

SO2 resistance: very high

SO2 production: low

Volatile acid production: very low

H2S production: insignificant


15 – 25 gr / hl under normal conditions.

30 – 40 gr / hl in difficult cases or to restart a fermentation that has stopped.


Moisten the dough in a suitable container in a ratio of 1:10 with water at a temperature of 40C.

Mix very well, with gentle stirring and wait until completely hydrated – no more than 30 minutes.

Mix again and add the product to the must to be fermented.


The dough should be acclimatized as follows: (for a quantity of 100 HL)

(a) Hydration:

Soak 2 kg of dough in 20 lt water (as mentioned above) and wait 20 minutes.

(b) Activation:

Add the biomass to 40 lt water + 30 lt wine + 10 kg sugar + 200 gr Actibiol (nutrient). Wait a maximum of 12 hours.

(c) Climatization:

Add the above mass to 100 lt water +300 lt wine +25 kg sugar +250 gr Actibiol.

(d) Vaccination:

Wait a maximum of 48 hours and inoculate the total volume of wine with the acclimatized mass.


Never soak the dough in cold must or water and never exceed 30 minutes during hydration.

If fermentation has to start again, add about 20% must to the vaccine and do not wait more than an hour before use.

After opening, keep the product cold in its original packaging in the refrigerator.

The times are relative. You move on to the next stage before the vaccine loses the fermentation intensity it has acquired. It is suggested that they be determined by an oenologist on a case by case basis.

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