The price is for 1 package - 0.5 kg. Yeast is a natural strain selected from the natural fermentation of grape juice by a Chinese Agricultural University and can convert some of the sugar into lactic acid. It has good physiological tolerance, exceptional ability to start fermentation, and shows stability during alcoholic fermentation. Yeast can complete alcoholic fermentation on its own, and fermentation with a combination of Saccharomyces cerevisiae is recommended, which provides perfect complementarity of aroma and taste and can reduce the alcohol content of high-sugar fermentation raw materials accordingly. It contains the typical aroma of tropical fruits such as grapefruit, pineapple and mango, and can be used to produce red and white wines and other alcoholic beverages.
Characteristics: pure natural strain; lactic acid Yield: 2-7 g/l; ph reduction: 0.2 -0.5; fermentation temperature: 12 -35°C; alcohol resistance: ≥15% vol.; low nutritional needs; strong flocculation.
15-40 g / h
Instructions for use:
Rehydrate the yeast in 10-20 times the volume of warm water (sugar content is about 5%) or diluted grape juice (you can mix 1/3 of grape juice and 2/3 of water) at a temperature of 35-40 ℃, mix gently and let stand for 10 ～ 20 minutes. Then carefully transfer the yeast to the wort and mix
Note:
Simultaneous inoculation: add 0.15 -0.4 g/l of CVE-7 yeast and Saccharomyces cerevisiae simultaneously in a 1:1 ratio for fermentation.
Sequential inoculation: first add 0.15-0.4 g/L of CVE-7 yeast , and then inoculate 0.15-0.4 g/l of Saccharomyces cerevisiae (depending on the fermentation temperature) after 24-48 hours of fermentation, which has a positive effect on the completeness of fermentation. harmony of aroma and taste of wine.
Packaging and storage:
Packing: 500g*20/ carton , aluminum vacuum bag
Storage: Store at a low temperature and in a dry place, away from temperatures above 30°C or humidity for 42 months. The opened package can be sealed and used within 7 days .
