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RV171 (Saccharomyces Cerevisiae)

Wine Yeast

Name

RV171 (Saccharomyces Cerevisiae)

Description

The yeast strain was selected from natural and high quality yeast strain, with excellent fermentation force;

It is suitable for brewing a prominent aromatic rose wine or sweet wine; at the same time, it generates more esters and glycerol material with obvious and mellow aroma;

It meets the needs of the high acid fermentation of grape varieties, and has excellent conversion ability of malic acid. It generates less foam with stable fermentation.

Characteristic

It is suitable for high acid content varieties or varieties to be de-acided

Fermentation temperature range: 14~30℃

Wine production efficiency: 1% (v / v) / 16.8 (g sugar / L)

Alcohol-resistant ability: ≥14% (v / v)

Glycerol yield: ≥7g / L

Low volatile acid generation

no harmful sulfide

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

medium

EVC

Note: ★★★★=Best Recommendation

      EVC = Enhances Varietal Character

      M= Mouthfeel