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