Yeasts is commonly supplied in four forms:
I. A pure yeast strain in the form of culture on an slant agar
A well-operating microbiological laboratory and yeast propagation facility are essential for plant-scale applications.
Storage and transport conditions
If the test tubes with yeast culture are kept in the cold place (1–4 °C), the shelf life is 3 month. After this time, the yeast culture need to be reinoculated.
Extra care must be taken during transport with regard to breakage (glass packaging) and temperature (under 20 °C). The maximum transport time is 24 hours.
Reservation – delivery time
The specific yeast strain must be reserved at least two weeks before the delivery date. Any yeast strain from the RIBM collection can be prepared according to customers requirements, but in some cases the preparation time can be up to 1 month.
II. Purity of strained yeast supply in form of culture heads in the Pasteur balloon
A well-operating yeast propagation facility is required for plant-scale application (a microbiological laboratory is not necessary). This form is not suitable for long-term storage and transportation, therefore it is recommended only for the customers from the Czech Republic.
Storing and transport conditions
Storage conditions are very demanding. The temperature must be between 3–5 °C, the shelf life is only a few hours.
Transport is very demanding as well, because this form is a liquid medium in a glass balloon. We do not provide transport of this form.
Reservation - delivery time
The fermenting wort must be reserved at least two weeks before the delivery date. The delivery date must be fixed precisely. Changing the delivery date is not possible. The price is charged even if the fermenting wort has not been taken. Pick up must be in person.
III. Pure yeast strain RIBM95
Specially pressed yeasts has a dry matter content about 30 % solid in quantity. The standard packaging is in 1 kg packages, but we can weigh out any quantity. This form is suitable for long-distance transport, especially by air.
RIBM 95 - A traditional strain of German origin. The resulting beers have a balanced, clean sensory profile.
Attenuation: 82%
Sedimentation: medium to high
Optimal fermentation temperature: 10-14°C
Alcohol tolerance: medium
Beer type: Czech lager
The pressed pitching yeasts can be stored in cold conditions (2–5 °C) and its shelf life is 2–3 weeks. Optimum temperature conditions must be maintained also during transport in a cold box. The maximum transport time is 72 hours. Then the pressed yeasts must be again stored in a cold box at a temperature 2–5 °C.
Reservation - delivery time
Delivery of pressed pitching yeasts must be reserved at least four weeks before delivery date.
IV. Lyophilized yeast / RIBM191, 192, 193
Freeze-dried Saccharomyces cerevisiae strains were isolated from spontaneous fermentation of grape juice.
Dosage - 15 g of yeasts per 100 l.
Yeast AMPELOSY - sensory characteristics
For BEER:
191 - nettles, grape tones, tiny aroma of cloves and balanced taste
192 - pineapple, tropical fruit, delicate clove tones
For CIDER:
191 - natural semi-dry CIDER, aroma and taste of red apple and lemon, slight acidity
192 - natural dry CIDER, apple and pineapple, stronger acidity
193 - strongly suppressed original apple aroma, dominant notes of blackcurrant and flowering herbs thyme, nettle, heather, mild acidity. Slower fermentation.