Detailed Product Description

Dosage

Normal fermentation(complete process and raw material, good condition)

150-250 ppm

Second fermentation(restart the stop-fermenting must)

200-250 ppm

Bad condition and spoiling raw materials

250-300ppm

Usage

Add after re-hydration:

Add dry yeast in 10-15 times its volume of water(containing cane sugar of 5%), or diluted must( the mixture of 1/3 must and 2/3 water), re-hydration temperaure range 35-40, stir slowly for 15 minutes. Let stand for 5 minutes, adding them in must symmetrically.

Add directly:

no need re-hydration, add dry yeast directly to must, the must start fermentation several hours later than normal.

Fermentation of sparkling wine:

Firstly cultivate dry yeast in diluted must till 1/2 cane sugar is exhausted so that yeast could be seasoned with high osmotic fermentation condition caused by sugar, alcohol,etc. Then mix this yeast suspension to remaining must.

Technical control points:

The difference in temperature between the re-hydration media and the must should never exceed 10.

Start fermentation by using professional yeast as early as possible,so that wine yeast could take proponderant position and reduce the bad influence of wild yeast and disease of deleterious microbe.

In order to keep strong activity of yeast as much as possible,do not rehydrate yeast within comparative long time and in the suspension of no sugar as well.

Packing

vacuum aluminum foil packing

500g/bag, 20bags/carton or 10kg/bag, 1bag/carton

Storage

Store in cool and dry place, shelf life 24 months

Physical  State :  very small, porous, rod shaped Particles.

Color :  Light  Yellow .

Odour: an odour characteristic of good bakers yeast (dried)

Total   yeast  cell  number :  100*10⁸200*10⁸/ gram      

The  rate  of  living  yeast  cell :  60%-80%

Moisture:    <6.0%

Total  Bacterial  Count :  ≤1*10⁶/ gram