Wine Yeast and Ingredients
Yeast is an important factor in wine production; Angel Yeast is important supplier of wine yeast, yeast derivates and yeast nutrients in the world, providing natural, safe, and of high quality products and technical solution, helping customers optimized fermentation process, improve wine quality
| PRODUCTS | DESCRIPTION | DOWNLOAD |
| Wine yeast CECA (Saccharomyces cerevisiae) | Angel yeast CECA has Strong fermentation ability, can improve wine color and aroma extraction, excavate "authentic" typical characteristics of grape varieties, suit for making the aged red wine. | |
| Wine yeast CEC01 (Saccharomyces cerevisiae) | Angel yeast CEC01 can short lag phase, favors color and phenolic extraction, enhances aroma expression, improve smoothness of mouthfeel and tannin structure of wine | |
| Wine yeast ADT (Saccharomyces cerevisiae) | Angel ADT, H2S-preventing red wine yeast, can improve wine color and flavor stability, tolerates up to 17% alcohol and consume around 30% of the malic acid during red wine fermentation | |
| Wine yeast RA-3 (Saccharomyces cerevisiae) | Angel Wine Yeast RA-3: Short lag phase; moderate fermentation rate; intense fruit concentration, promote high mouthfeel, favors color and phenolic extraction. | |
| Wine yeast BV818 (Saccharomyces bayanus) | Angel Wine Yeast BV818: Good performance in low temperature; low nitrogen requirements; good SO2 resistence ability; enhance grape aroma expression; excellent flocculation. | |
| Yeast cell wall CW101 | yeast cell wall CW101 can absorb toxins and pesticide residue, provide survival factors to yeast growth, optimize wine fermentation performance, avoid stuck or sluggish fermentation and restart fermentation. | |
| Inactive yeast FN405 | Inactive yeast FN405 provides nutrients ( growth and survival factors) for yeast multiplication and growth, help yeast survival at the end of fermentation, avoid sluggish and stuck fermentations, release polysaccharides and increase volume and mouthfeel. | |
| Autolyzed yeast FN301 | Autolyzed yeast provides nutrients for yeast growth and multiplication, improve wine fementation kinetics, minimize the risk of sluggish or stuck fermentation, release polysaccharides and improve wine mouthfeel and quality | |
| Yeast Nutrient FN502 | Yeast Nutrient FN502 richs in free amino acids and provide assimilable nitrogen to yeast multiplication and growth, provide aromatic precursors (amino acids) | |
| Yeast Nutrient FN503 | Yeast Nutrient FN503 highly richs in free amino acids and small peptides, supply nutrients to stimulate yeast multiplication and growth, improve the viability and the metabolism of yeast during wine fermentation | |
| Glutathione-enriched nutrient FN502GH | Enriched with glutathione and free amino acids, provide nutrients and glutathione, provent grape must and wine oxidation, supply nutrients for yeast growth and multiplication | |
| Glutathione-enriched inactive yeast FN401 GH | Inactivated yeast enriched with glutathione,can provide nutrients for wine fermentation, inhibit oxidation and aging of wine, release polysaccharides. | |
| yeast mannoproteins MP60 | yeast mannoproteins can stimulate malolactic fermentation, improve the stability of tartrate, prevent proteins haze, improve mouthfeel and volume of wine. | |
| yeast polysaccharides FP22 | Rich in polysaccharides, helps yeast to quickly start malolactic fermentation, release polysaccharides to wine and increase volume and mouth-feel, provide nutrients for yeast growth |
