Distilled spirits and Biofuels blog 1
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Yellow Label Angel Yeast: Magic Koji Starter for Alcohol Distilling
Yellow Label Angel Yeast, widely used for alcohol fermentation. It is very popular in distilled baijiu (alcohol) not only for breweries, but also for home brewing.
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What is the difference between the two lager stains BF16 and BF27?
what is the difference between the two lager stains BF16 and BF27? We prepared an experiment to find out the answers on attenuation, fermentation rate, utilization of sugar, finished beer profile, and sensory evaluation.
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How to use Angel Leaven (yellow label) correctly?
Angel leaven is a specially selected high-quality alcohol yeast strain and complex nutrients and enzymes for alcohol beverage fermentation, it is suitable for the production of all kinds of starch raw materials under cooking and non-cooking process. It has the characteristics of easy to use, strong applicability, stable quality and safety.
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How Premium Turbo Yeast improves low temperature fermentation?
Premium Turbo Yeast can ensure stable fermentation at low temperature of 15~22°C. compared with the current control, low temperature fermentation has been greatly improved.
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A natural antioxidant nutrient to improve white and rose wine quality
AROM-Guard is a specific complex product of yeast derivatives with high glutathione, cellulose and vitamins. Glutathione has a high potential antioxidation to preserve aroma and color of white and rose wine. This product provides nutrients to yeast growth, supports yeast in over-clarified juice and increases the fermentability of wine yeast.
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Five factors to control the slight sour tastes in wheat beer
The light sour tastes in wheat beer is not easily accepted by consumers and new brewers, though sometimes it is normal for those styles. We talk about the five factors that impact the source of the sour tastes and how to control key points in this article.
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New scheme for increasing the acidity of wine/must from Kluyveromyces lactis
Kluyveromyces lactis is a kind of non-Saccharomyces cerevisiae that aims to solve the problem of low total acid and high pH in wine. Relying on the rich and diverse specificity of non-Saccharomyces cerevisiae can bring various improvements to the quality of wine in a targeted manner, including improving aroma and regulating main metabolites. Biological prevention and control, etc.
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The effect of complex nutrients on wine alcoholic fermentation
The effect of nutrient NutrienFast adding time at different stages of wine fermentations was studied to solve or provent the problems of stuck or sluggish fermentations in grape must with high sugar and insufficient yeast assimilable nitrogen.
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Yeast cell wall - a universally winemaking activator
Stuck or sluggish fermentations often occur in winemaking. They are the most serious fermentation problems in the wine industry. Currently, yeast cell wall is effective fermentation activators for winemaking. Addition of yeast cell wall preparations is a universal way to provent wine fermentation problems.
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How to use the Angel Syrup Leaven
Syrup leaven contains various nutrients needed for yeast growth, which can effectively solve these problems, improve the yield of wine and reduce the residual sugar content.
