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BV121 (Saccharomyces Cerevisiae)

Wine Yeast

Name

BV121 (Saccharomyces Cerevisiae)

Description

The yeast canenhance the aroma of the wine. The high active beta-glucosidase in it can release terpenes and other fruit flavors.

The yeast can start fermentation successfully in lower temperature (10-18 ℃) in a short time; when the temperature exceeds 25 ℃, it starts rapid fermentation.

It has less demand for nitrogen. It has good fermentation characteristics in clarified juice. Appropriate nutritional supplements can reduce the potential negative by-products and improve wine quality.

Characteristic

Killer Property: with active killer property

Alcohol-resistant ability: ≥13% (v / v)

Volatile acids: 0.3g / L

Foam Production: low

Agglutination: good settling characteristics after fermentation

Application

The yeast can meet the requirements of low-temperature fermentation, and it is special yeastfor well-known white wine brewery with Riesling, Chardonnay, Semillon, and Sauvignon Blanc.

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.

 

Reds

Rose

Whites

Fermentation Speed

Nitrogen

 Need

Sensory Effect

★★

★★★★

moderate

low

EVC

Note: ★★★★=Best Recommendation

      EVC = Enhances Varietal Character

      M= Mouthfeel