Distilled spirits and Biofuels 1 blog
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Mannoproteins in winemaking
Yeast mannoproteins play a very important role in winemaking process.
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Half–solid fermentation：A method of distilled spirite producing
As you know, there are three main fermentation state processes to produce distilled spirit. First is the Liquid fermentation. And then the solid fermentation. The last is the half-solid fermentation.When we talked about the half-solid fermentation, you should know the following things.
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How to inoculate active dry wine yeast into grape juice/must: reactivation or direct inoculation?
The application of active dry wine yeast to wine alcohol fermentation has become an indispensable part of modern winemaking process. Active dry yeast usually needs to be reactivated before use and then added to grape juice/must for alcohol fermentation.
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A New Wheat Brewers Yeast WA18 from Angel Yeast
For Germany wheat beer brewing, it is crucial to choose a good brewers yeast, which has typical characteristics of clove, banana flavour, but also an acceptable flocculation, so that brewers will be obtain the balance between fragrance and appearance of craft beer in the brewery. Based on requirements, Angel has developed a new wheat yeast successfully, that is WA18, in the past two years.
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A new type of yeast polysaccharide with antibacterial function in alcohol fermentation
This article mainly introduces this kind of polysaccharide product, Bacteriostatic agent AK, which has inhibitory effect.
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How to use the Angel Leaven 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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Fruit Vinegar Fermentation Assistant—Nutrition Salt（Angel Yeast）
This paper introduces the function of fermentation nutrition and how to use Angel Nutrition Salt AC01 to produce fruit vinegar.
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Metabolic by-products in alcohol fermentation of wine yeast
The main metabolic by-products produced by wine yeast during alcohol fermentation are: alcohols, aldehydes, organic acids, esters, and sulfides. Although the content of these metabolic by-products is not high, it has an important impact on the quality of wine.
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Glutathione/GSH: How to protect the aroma and color of wine
The application of g-IDY exhibited a significantly positive effect on color of wine . Furthermore, g-IDY can increase the antioxidant activities of wine.
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Application of Angel BF16 in lagers brewing
From Austrian monks to American craft brewers, beer geeks are everywhere. Brewing a drinkable beer is not only depends on good ingredients but also the right brewer yeast. It is never suitable for a clean and refreshing lagers too much. Lager yeast prefers cool temperature and produces less esters with a higher flocculence. So we plan to talk about lager yeast and give some tips on how to brew good lagers by using Angel BF16.
