Product name

RA-3 (Saccharomyces Cerevisiae)

Description

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 amylose, 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).

Characteristic

Suitable fermentation temperature range: 10～35℃

Sugsar to Alcohol conversion: 16. 8（g /L）/ 1% alcohol（v/v）

Alcohol resistence: ≥15%（v/v）

Glycerol production: ≥6g/L

Low production of volatile acid

No production of bad by-products

Low foam formation

Notes

RA-3(saccharomyces bayanus) active dry wine yeast is high quality wine yeast strain, restraining wild yeast, good for reds and whites, especially Cabernet Sauvignon, Cabernet France, Cabernet Gernischt, Carignan, Pinot Noir, etc. best for aged red wines.

Reds	Roses	Whites	Other fruits	Fermentation	Nutrition	Properties
★★★★	★★	★	★★★	quicker	medium	enhancing