Angel Active Dry Wine Yeast RV002 for Red Wines grape juice fermentation

Description

The yeast was selected from natural and high quality yeast strain and ferment promptly, stably and thoroughly.
Good lixiviation for tannins and pigments, producing more polysaccharide, good structure, balance and full flavour especially for red wines. Additional benefit to enhance the varietal aromas.

Good flocculation after fermentation, stable pigments, amino acid and wine come from antolyzed yeast have enough benefit for lactic acid fermentation in Malolactic fermentation(MLF).

Characteristic

ˆ Suitable fermentation temperature range: 10～ 30℃
ˆ Sugsar to Alcohol conversion: 1% alcohol˄ v/v˅ / 16.8˄ g /L˅
ˆ Alcohol resistence: ≥ 14%˄ v/v˅
ˆ Glycerol production: ≥ 8g/L
ˆ Low production of volatile acid
ˆ No production of bad by-products
ˆ Low foam formation

Application
It is high quality wine yeast strain, due to its bloodthirsty characteristic and effect polyphenol, it have good perfermance in high grade wine produce. Good for reds and whites, especially Cabernet Sauvignon, Cabernet France, Cabernet Gernischt, Carignan, Pinot Noir, etc. best for aged red wines.

Dosage
100-300ppm (10-30g/hl)

Usage
Prepare sugar water of 10 to 15 times the weight of yeast required (about 5% of sugar) or diluted grape juice (1/3 the grape juice and 2/3 water), adjust the temperature to 35 ~ 40 ℃ . Dissolve the yeast to be used in the prepare solution, standing about 15 minutes, then stir slowly for about 5 minutes, and then add the yeast solution mixture to the grape juice to be fermented and mix evenly.

Package
Vacuum aluminum foil packaging, 500g / bags， 20bags/carton

Storage and shelf life
Store in low temperature and dry place, with the shelf life of 24 months.

Angel can provide brewing yeasts, ingredients and related technical services for the production of wine, beer, and other brewing liquor. All our products are natural, safe, and of high quality. With the current energy shortages around the world, the production of fuel ethanol through yeast fermentation has become an inevitable trend.