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RV002 (Saccharomyces Cerevisiae)

Wine Yeast


RV002 (Saccharomyces Cerevisiae)


The yeast was selected from natural and high quality yeast strain and ferment promptly, stably and thoroughly.

Good lixiviation for tannins and pigments, producing more polysaccharide, good structure, balance and full flavour especially for red wines. Additional benefit to enhance the varietal aromas.

Good flocculation after fermentation, stable pigments, amino acid and wine come from antolyzed yeast have enough benefit for lactic acid fermentation in Malolactic fermentation(MLF).


Suitable fermentation temperature range: 10~30℃

Sugsar to Alcohol conversion: 1% alcohol(v/v)/ 16.8(g /L)

Alcohol resistence: ≥14%(v/v)

Glycerol production: ≥8g/L

Low production of volatile acid

No production of bad by-products

Low foam formation


It is high quality wine yeast strain, due to its bloodthirsty characteristic and effect polyphenol, it have good perfermance in high grade wine produce. Good for reds and whites, especially Cabernet Sauvignon, Cabernet France, Cabernet Gernischt, Carignan, Pinot Noir, etc. best for aged red wines. 


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