INGREDIENT: YEAST E491
APPLICATION: CHINESE YELLOW WINE, SAKI
Instead of culturing yeast themselves, add yellow wine yeast to fermentation directly, or use yellow wine yeast with traditional leaven together.
It can be tolerated low pH(2.5), high alcohol precentage(15%), and strong fermentation ability, it is the good helper in yellow wine produce.
It is easy to use, lighten the labor intensity, it can effectively protect wine acetification, stabilize wine quality, increase the yield.
Dosage: 0.1% in raw material