The promoting role of yeast cell wall is based on its ability to absorb harmful yeast substances that are produced during yeast metabolism, among which of the appreciation of which Kwai acid is the most inhibiting.
Effect The product can absorb the short-chain fatty acids and fermentation toxins produced in the wine fermentation, and activate the yeast to make the yeast revive and increase the number of living cells of yeast, to optimize the fermentation performance and avoid slow or stagnant fermentation. The performances are as follows: * It absorbs the multi-chain fatty acid and pesticide residues and prevents slow or stagnant fermentation to ensure the smooth progress of the fermentation; * It provides a wealth of survival factors, and stimulates alcoholic fermentation and malolactic fermentation, which is conducive to restart the fermentation or secondary fermentation; * It improves the quality of the wine appearance and structure and enhances the wine stability.
Application In the fermentation of grape juice, to avoid slow or stagnant fermentation, it is recommended to add the right amount of yeast cell wall after the formation of the "cap" for the red wine fermentation. For white wine, it can be added in advance or at the same time with yeast, which can effectively prevent fermentation stops.
Dosage 150 ~ 400ppm, in accordance with OIV "International Pharmacopoeia for Grape Wine"
Packing 20kg/bag or 600kg/bag
Storage and shelf life Store in low temperature and dry place, with the shelf life of 24 months.
More about Brewing
Angel can provide brewing yeasts, ingredients and related technical services for the production of wine, beer, and other brewing liquor. All our products are natural, safe, and of high quality. With the current energy shortages around the world, the production of fuel ethanol through yeast fermentation has become an inevitable trend.