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RV097 (Saccharomyces Cerevisiae)


RV097 (Saccharomyces Cerevisiae)


The yeast is neutral yeast and it produces compounds with light aroma in the fermentation process. It is the best yeast to retain the natural grape aroma.

At 20-30 ℃, medium and higher fermentation speed can be achieved in a relatively short period of time. To achieve high alcohol fermentation, the over-fermentation or over-clarified grape juice (15-18 ℃) needs more careful management.

Technical Parameters

Alcohol-resistant ability ≥15% (v / v)

Nitrogen Requirements: Medium

Glycerol yield: ≥8g/ L

Volatile acids: 0.3g/ L

Foam Production: low

Agglutination: good settling characteristics after fermentation


It can work in a wide range of fermentation temperature (15-30 ℃) and high resistance to alcohol. It is very favorable for over-mature and high sugar content grape fermentation. It is widely used in the wine production with Pinot Noir, Cabernet Sauvignon, Merlot, Syrah, and Zinfandel. It is also used in the wine production with Riesling and Chardonnay as well.


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


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.


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.





Fermentation Speed

Nitrogen Need

Sensory Effect







Note: ★★★★=Best Recommendation

      EVC = Enhances Varietal Character

      M= Mouthfeel