Active Dry Wine Yeast Frecso H2S preventing for apple wine cider makers

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$700.00 - $900.00 / Carton | 100 Carton/Cartons (Min. Order)
Lead Time:
Quantity(Cartons) 1 - 1000 >1000
Est. Time(days) 30 Negotiable
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Quick Details
Product Type:
Place of Origin:
Hubei, China
Brand Name:
Model Number:
Vacuum Pack
Shelf Life:
36 months
Weight (kg):
10 kg
Swelling Type:
Product name:
Active Dry Wine Yeast Fresco
Alcohol resistence:
H2S-preventing ideal for Cider
Temp Range:
Natural Yeast
Supply Ability
Supply Ability:
500 Metric Ton/Metric Tons per Month
Packaging & Delivery
Packaging Details
Lead Time :
Quantity(Cartons) 1 - 1000 >1000
Est. Time(days) 30 To be negotiated
Product Description

Active Dry Wine Yeast Fresco for Cider

Specifcally developed for cider producers, Fresco imparts a bright apple character and refreshing crisp fnish, with strong steady kinetics.
The strain is a medium-bodied, dry fermenting yeast with a balanced crisp fruit fnish.
Notable aromas and flavours include red apple, pear and citrus. It can be used for different styles of Cider as New World, English, French, Perry, Ice, New England, Apple Wine and fruit ciders.

Fressco: 6.5% ABV Cider Fermentation


MLF Compatible             Yes

Optimal Temperature     13 °C to 25 °C

Cold Tolerance*               13 °C
Alcohol Tolerance           15%

Nitrogen Requirements  Medium

* Once active fermentation has been established

Dosage                   0.2-0.35 g/L
SO2 Production    Low
H2S Production    None
Flocculation           High
Killer Factor           Neutral

YAN Levels: 

Low 150-225
Medium 225-300
High 300+

Why Choose Us


Even in trace amounts that can’t be easily detected by wine consumers, H2S can still impair the true flavours of your wine

Created By Selective Breeding
Renaissance yeast uses the science of selective breeding to create wine strains with superior attributes and technical performance. Our unique, non-GMO process enables us to isolate yeast strains with all-around performance in winemaking and outstanding flavours and aromas to truly make wines exceptional.

Innovative H2S Prevention

H2S is responsible for the distinctive smell of rotten eggs and is usually formed naturally by yeast during wine fermentations.Even in trace amounts, which may be difficult to detect by wine consumers, the presence of H2S prevents
the expression of the wine’s full flavour, aroma and personality. The trait to prevent H2S during fermentation was discovered in a natural yeast from a vineyard in Emilia-Romagna, Italy, and it is this natural isolate that is used as a base for the selective breeding of Renaissance wine yeast strains.

NOTE: Hydrogen Sulfide can still be produced in the wine by other means. In order to completely prevent H2S in your wine, it is necessary to carefully avoid the introduction of sulfide-containing chemical sprays prior to harvest, as well as co-inoculation by other yeast strains.

• Enhance sensory attributes • Improved technical characteristics • H2S-preventing trait
Renaissance Yeast knows that, in addition to controlling H2S, a wine yeast has to be an all-around dependable performer with exceptional secondary qualities. With this in mind, we continually build upon the core H2Spreventing platform to develop yeast with outstanding attributes that include:
"BRAVO": High Glycerol-Producing Yeast "BELLA": Low Acetic Acid Production Yeast "TR-313": Volatile Thiol-Releasing Wine Yeast
"FRESCO": Cider Specific Yeast
These strains are useful tools not only for the H2S prevention, but also to improve technical characteristics such as the need forenhanced mouthfeel (Bravo), management of challenging fermentation conditions(Bella),and exceptional volatile aroma production (TR-313).

Please follow the Rehydration Instructions to avoid stuck or sluggish fermentations.

Inoculation Rate: 0.2-0.35 g/L (1.7-2.9 lbs/1000 gallons) Rehydration Instructions: 1. In an inert and sterile container, prepare chlorine-free water at 38-42 °C (100-108 °F) that is 10 times the weight of the yeast to be rehydrated. 2. Gently mix the yeast into the water and allow 20 minutes for rehydration. 3. After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more than 5 °C (41 °F) with each juice addition. 4. When the temperature of the yeast suspension is less than 10 °C (50 °F) warmer than the must or juice to be inoculated, slowly add the yeast mixture into the fermentation vessel. Note: Directly adding dry yeast to the must or juice tank is not advised. Restart of Stuck or Sluggish Fermentations Protocol 1. Prepare the Pied de Cuve—The volume prepared should be 2-5 % of the volume of the stuck wine. This will contain water, grape juice and stuck wine (not more than half of the total volume). The sugar content should be around 5°Brix. Nutrients should be added and the temperature before the incorporation of the yeast should be at 24–26 °C. 2. Rehydration of the yeast—Use a different strain from the one that has been used in the first inoculation, preferably a fructophilic yeast that is resistant to alcohol (Avante and/or Bravo for reds and Bella for whites or reds). Follow instructions to prepare the mixture of water and yeast accordingly (steps 1 and 2 of the above Rehydration Instructions). 3. Add the yeast to the Pied de Cuve—Follow steps 3 and 4 of the Rehydration Instructions, adding the yeast to the Pied de Cuve instead when the protocol refers to “full strength juice” and “fermentation vessel”. 4. Once the yeast is incorporated in the Pied de Cuve monitor the Brix with a hydrometer. When the Brix have dropped by half (2.5 °Brix), it is ready to be incorporated into the stuck wine. The incorporation is done by adding an equal volume of stuck wine to the volume of the Pied de Cuve. Ensure that the temperature difference between the Pied de Cuve and the stuck wine does not exceed 10 °C. Keep the temperature of the fermentation between 18-23 °C. After each addition wait for the fermentation to show some activity and then double the volume again. Continue this procedure until all of the stuck wine is transferred to the Pied de Cuve vessel. Note The inoculation rate and the use of SO2, yeast hulls, rehydration nutrients, lysozyme should be decided according to the judgement of the winemaker.
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.

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