®
Fermiol
Yeast
Instant dry yeast strain
Saccharomyces cerevisiae
Guarantees rapid, complete fermentation.
Origin
Strain N° DY 7221 DSM collection.
Application
Lieviti
Fermiol® is an instant dry yeast
used for alcohol production.
Fermiol® can be used as a starter or
for culture propagation.
Fermiol® can be used with any
type of raw material (potatoes,
grain, rice, molasses…)
Yeast performances
■ Fermentation kinetics
- Short lag phase.
Hefen
- rapid fermentation kinetics.
Levaduras
■ Sugar/alcohol yield
- 0,65 l alcohol/1 kg starch under
standard conditions.
DSM Food Specialties B.V.
A. Flemingham 1, 2613 AX Delft -The Netherlands
www.dsm-oenology.com
■ Technical characteristics
- Maximum temperature:
40 °C (104 °F).
- High alcohol tolerance: 14% in
standard conditions, 16 % in presence
of nutrients supplying nitrogen.
- Low foam production.
■ Metabolic characteristics
- Low volatile acidity production
- Produces significant amounts of
Thiamin pyrophosphate a co-enzyme
playing an important role in yeast
growth.
Dosage and
equivalences
Recommended dose: 150 g/m3
of freshly prepared mash.
1kg Fermiol® ≈ 3,3Kg of compressed
yeast.
1kg Fermiol® ≈ 1,1Kg of active dry
yeast.
Packaging
Fermiol®is vacuum-packed in 500 g
sachets.
It must be stored in a cool (5° to 15°C-
41 to 59°F) dry place, sealed in its
original packaging.
Technical service
In order to provide you with the best
solution to satisfy your specifications
and goals, DSM application staff put
their experience and know how at
your service.
Contact DSM Food specialties local
representative for any additional
information.
 How to use
Inoculate 1000 l of freshly prepared mash at
a dosage rate of 150 g/ m3.

Re-hydrating
the yeast
In a clean bucket put 5 l
of drinking water at a
temperature of 35 to 38 °C
(95 - 100 °F) and 5 l of fresh
mash at same temperature.
Avoid using chlorinated water.

Yeast will rehydrate best
and start growing when
using a rehydration solution
prepared with 50% fresh
mash and 50% warm water.
Stir well.
Note: avoid using wooden
tools. Wood often leads to
contamination, prefer stain-
less steal or plastics.
Gradually pour needed amount
of yeast into the rehydration
solution, continuing to stir
vigorously to maintain the
yeast cells in suspension.
Leave the yeast to swell for
several minutes, stirring
frequently. A typical smelling
foam will be produced,
indicating that the yeast has
started to re activate.

Fermentation
management
■ Daily check
Incorporating the Decrease in specific gravity (or Brix)
to ensure a healthy progression of
yeast to the mash. fermentation.
In order to avoid the proliferation of ■ Temperature monitoring
unwanted microorganisms, the yeast it is of capital importance to respect
should be incorporated as soon as the temperature limits provided on the
possible after the rehydrating product sheet.
phase is complete.
■ The addition of MAXAFERM®, a fermentation bio-regulator combining
Add the yeast when filling the mash
inactivated yeast, thiamin and ammonium salt, will provide the yeast
into the fermentation tank.
Pumping over will evenly with nutrients and allow to complete fermentation.
distribute the yeast in the tank. ■ Maxazyme® NNP DS is a neutral protease. Protein break down allows
to prevent foam building as well as provides nutrition for yeast growth
through amino acids and peptids release.

This information is based on knowledge available at present. To the best of

our knowledge the information contained herein is accurate and complete.
However, nothing herein contained shall be construed to imply any warranty
or guarantee.