Stuck or sluggish fermentations often occur in winemaking. They are the most serious fermentation problems in the wine industry. In stuck or sluggish fermentations, the available sugar is not entirely used by the yeast, and fermentable sugar remains at the end of these fermentations.
Bright yeast and Angel yeast launched a new wheat beer yeast, named W38 at CBCE. There is some instructions to help you learn more about the strain.
The target of our current research is help the ethanol fermentation process to reach the highest level, and to maximize the benefits under the existing factory conditions by our products, yeast, nutrition, bacteriostatic agents and application programs.
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae published on Food Research International is mainly talking about what role do non-Saccharomyces yeasts play in wine making. It also has to mention that Xu Yinhu, senior engineer in wine and beer making of Angel Yeast Company made contributions to the shaping of this article and performed the experiments.
In recent years, wine making additives based on yeast derivatives have been widely used within the enological industry to improve wine fermentation and wine quality, includes inactive yeast, yeast autolysates, yeast extract, yeast cell walls and mannoproteins.