Angel Active Dry Wine Yeast CEC01(Saccharomyces Cerevisiae)
CEC01 was isolated from Merlot spontaneous fermentation. This yeast has a good ethanol tolerance, a short lag phase and an excellent fermentation capacity. CEC01 enhances aromas complexity (especially ester aroma compounds expression) and varietal character of grapes, masks the green flavor compounds. Suitable for red grape varieties with elegant and complex aroma and round mouthfeel, such as Merlot, PinotNoir, Cabernet Franc.
Competitive factor: Sensitive Temperature range: 10.0-35.0℃ Alcohol tolerance: Up to 16.0 % vol Good tolerance Nitrogen needs: Low Production of volatile acidity: Low Foam production: Low Flocculation: Strong Fermentation speed: Moderate
DOSAGE General fermentation: 150-250ppm Restart fermentation: 250-350ppm
PROTOCOL FOR USE Rehydrate the yeast in 5-10 times its weight in water (containing 5% sugar) or a 3:1 water to juice mixture at 35-40℃ in a clean container. Gently mix in, then let hydrate for 10-20minutes. Add the starter to the must using the pump-over method.
TIPS 1 The difference between the yeast and must temperatures should not exceed 10°C during inoculation. 2 Fermentations using active dry yeast can reduce the risk of wild yeast and harmful microorganism contamination. 3 The rehydration process must not exceed 30 minutes
PACKAGING AND STORAGE
PACKAGING: 500 g vacuum bag, 500g*20 bags / box, also according to customer demand.
STORAGE: Store in original sealed packages, in a cool dry environment (4-25℃). Shelf life at the recommended storage temperature is 3 years. After opening the package run out as soon as possible; avoid long-term storage at temperature above 30 ℃ or humid environments.
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.