Red Wine NON GMO H2S-preventing yeast strain for Pinot Noir winemakers

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$700.00 - $900.00 / Cartons | 100 Carton/Cartons (Min. Order)
Lead Time:
Quantity(Cartons) 1 - 1000 >1000
Est. Time(days) 30 Negotiable
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Overview
Quick Details
Product Type:
Swelling
Place of Origin:
Hubei, China
Brand Name:
STD
Model Number:
Brioso
Packaging:
Vacuum Pack
Certification:
BRC, ISO, KOSHER, QS
Form:
Powder
Shelf Life:
36 months
Weight (kg):
10 kg
Swelling Type:
Yeast
Product name:
Red Wine Yeast H2S-preventing yeast
Alcohol resistence:
15%
Application:
wine yeast for Pinot Noir winemakers
Temp Range:
10-25°C
Supply Ability
Supply Ability:
500 Metric Ton/Metric Tons per Month
Packaging & Delivery
Packaging Details
500g*20/carton,10kg*1/carton
Port
Yichang/Shanghai,China
Lead Time :
Quantity(Cartons) 1 - 1000 >1000
Est. Time(days) 30 To be negotiated
Product Description

Red Wine Yeast H2S-preventing yeast for Pinot Noir winemakers

Brioso (Saccharomyces cerevisiae),It is H2S-preventing strain, delivers an impressive advance for Pinot Noir winemakers. Specializing in enhancing fruity favors and aromas, Brioso (bree-oh-so) is ideally suited to producing high-quality, complex and spicy red wines-especially Pinot Noir. 


Like all of Renaissance Yeast's H2S-preventing yeast strains, Brioso is a classically developed, non-GMO wine yeast strain that has been naturally selected for its inability to produce H2S during fermentation-thereby greatly reducing the risk of H2S contaminating your wine. Simultaneously, Brioso helps enhance a wine's complexity, and compose beautiful aromatic notes. Together, these attributes make Brioso an excellent addition to the winemaker's palette of tools for composing their next masterpiece.

Company Profile
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.