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BV751 (Saccharomyces Bayanus)

Wine Yeast


BV751 (Saccharomyces Bayanus)


After a special selection, It is suitable for the fermentation of white wine, sparkling wine, secondary fermentation, with neutral sensory characteristics.

It can be used in priority in the production of sparkling wine or ordinary white wine. It retains the characteristics of the material and highlights the elegant fruit aroma; it meets the needs of the sparkling wine restart fermentation in adverse environments; It is suitable for Chardonnay, Riesling, Riesling, Semillon and other well-known white grape fermentation.


Alcohol tolerance ≥18% (v / v)

Fermentation temperature range: 10~35℃

Low Nutrition Requirements

Fast Start Fermentation Speed

It is particularly suitable for secondary fermentation

Volatile acids: 0.3g / L

Rare undesirable by-products

Agglutination: good settling characteristics after fermentation


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.





Restart Stuck

Fermentation Speed

Nitrogen Need

Sensory Effect








Note: ★★★★=Best Recommendation

      EVC = Enhances Varietal Character

      M= Mouthfeel