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ANGEL ACTIVE DRY YELLOW WINE YEAST
BRAND: ANGEL
SPECIFICATION: 500G*20
INGREDIENT: YEAST E491
APPLICATION: CHINESE YELLOW WINE, SAKI
Instead of culturing yeast themselves, add yellow wine yeast to fermentation directly, or use yellow wine yeast with traditional leaven together.
It can be tolerated low pH(2.5), high alcohol precentage(15%), and strong fermentation ability, it is the good helper in yellow wine produce.
It is easy to use, lighten the labor intensity, it can effectively protect wine acetification, stabilize wine quality, increase the yield.
Application: Dehydration
Dosage: 0.1% in raw material
Angel Beer Active Dry Yeast Angel is an up-to-date new biotech product that Angel first developed, the product can immediately restore to normal state after rewatering. It features strong fermentation power, wide fermentation temperature range, and strong agglutination. It is suitable for production of various types of beer.
Features:
1. Temperature range: Angel Beer Active Dry Yeast fermentation range is 8-20 ℃.
2. Degree of fermentation: 60-66%.
3. Hypoglycemic speed: 12 ℃, 7 days, 9.8Bx-4.0Bx; 15 ℃, 4 days, 9.8Bx-4.0Bx; 20 ℃, 1 day, 9.8Bx-4.5Bx.
4. Good agglutination.
5. Strong diacetyl restoration ability.
Usage
When the initial fermentation temperature is 15 ℃ or above, recommended dosage of dry yeast is 0.03% , usually after 36-48 hours, when the sugar content goes down to 4.5Bx, start maintaining the pressure. At this temperature, the Beer Active Dry Yeast can be put directly into the fermentation tank without activation.
When the initial fermentation temperature is 11 ℃, the dosage of dry yeast is 0.04%, usually after 48-72 hours, start maintaining the pressure.
When the initial fermentation temperature is 8-9 ℃, the dosage of dry yeast is 0.05%, usually after 5-7 days when the sugar content goes down to 4.5Bx, start maintaining the pressure.
Packing: 500 g × 20 / piece
Wine Yeast Application Reference Table
（4 represents the best choice 3,2,1 indicate that can be chosen to use in turn）
| Type |
Yeast catalogy |
whites |
rose |
reds |
Late pick |
Re-start fermentation |
Fruit wine |
Temp range(℃)
|
nitrogen |
Ferm speed |
Alcohol
tolerance（%） |
Foam |
sensory |
| BV818 |
S.B |
3 |
2 |
3 |
4 |
4 |
4 |
10～35 |
Low |
Fast |
18 |
Medium |
neutral |
| BV200 |
S.C |
4 |
1 |
1 |
1 |
1 |
2 |
13～30 |
Medium |
Medium |
13 |
Low |
enhance |
| BV121 |
S.C |
4 |
2 |
1 |
1 |
1 |
2 |
10～32 |
Low |
Medium |
13 |
Low |
enhance |
| BV751 |
S.B |
4 |
2 |
3 |
3 |
4 |
4 |
10～32 |
Low |
Medium |
18 |
Low |
neutral |
| RV171 |
S.C |
3 |
4 |
4 |
2 |
1 |
3 |
14～30 |
Low |
Medium |
14 |
Low |
enhance |
| RV002 |
S.C |
1 |
2 |
4 |
1 |
1 |
2 |
10～30 |
Medium |
Medium |
14 |
Medium |
enhance |
| RV097 |
S.C |
4 |
3 |
4 |
2 |
1 |
3 |
15～30 |
Medium |
Medium |
15 |
Medium |
neutral |
| RV100 |
S.C |
4 |
2 |
4 |
2 |
3 |
4 |
10～35 |
Low |
Medium |
18 |
Medium |
neutral |
| RV252 |
S.C |
3 |
3 |
4 |
2 |
1 |
2 |
13～30 |
Medium |
Medium |
16 |
Low |
enhance |
| Strain |
Description |
| BV818
Saccharomyces bayanus |
The yeast was selected from natural and high quality yeast strain, medium need for nutrition, rapidly propagation, start fermentation promptly. Ferment stably and thoroughly for high quality white wine, especially in the condition of low temperature and bad quality raw material. |
| RV002
Saccharomyces cerevisiae |
The yeast was selected from natural and high quality yeast strain and ferment promptly, stably and thoroughly.Good extract for tannins and pigments, producing more polysaccharide, good structure, balance and full bodied especially for red wines. Additional benefit to enhance the varietal aromas. |
| RV100
accharomyces cerevisiae |
The yeast was selected from natural and high quality yeast strain, high purity and integrative fermentation. Possess good temperature tolerance, start fermentation promptly, conduct a vigorous fermentation and conduct fermentation to dryness. |
| RV171
Saccharomyces cerevisiae |
Ra5 is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Ra5 also softens high acid musts by partially metabolizing malic acid (About25%). |
| BV200
Saccharomyces cerevisiae |
Ra-6 is particularly suited to the vinification of white wine. It helps in the production of desirable aromatic compounds and can also be used for barrel fermented wines. |
| Yeast Mannoprotein MP60 |
This product is refined from yeast (Saccharomyces cerevisiae ) by modern biological enzymolysis technology. It contains glucan and manna. Applications in grape juice and wine making can improve the taste and quality. |
| Yeast Cell Wall |
The product is rich in sugars, steroid (sterol), minerals, and it can absorb the short chain fatty acid and toxin produced in yeast metabolism and fermentation, and it is an important accessory for wine production. The product is also used in ethanol production to activate the yeast and make the yeast once again back to health, which increases the number of living cells of yeast, optimizes the fermentation performance to avoid slow or stalled fermentation. |
| Yeast nutrient |
This product is yeast autolysis preparations, rich in vitamins, minerals, amino acids and essential component of life. It, fermented in the juice, with rational allocation and balance of yeast nutrition, will maintain maximum and most stable yeast viability and metabolism, and also will maintain the optimization of the fermentation degree, quality, and flavor. |
| |
introduction |
| Angel Rice Wine leaven |
Angel Rice Wine leaven is manufactured with microbial culture technology and advanced equipment, and the microbial it contains is very useful to the rice wine fermentation. High purity strains, stable quality, very small quantities can achieve the desired effect. |
| Active Dry Wine Yeast---RW |
RA-3(saccharomyces bayanus) active dry wine yeast is high quality wine yeast strain, restraining wild yeast, good for reds and whites, especially Cabernet Sauvignon, Cabernet France, Cabernet Gernischt, Carignan, Pinot Noir, etc. best foraged red wines. |
| Active Dry Wine Yeast---SY |
SY(saccharomyces bayanus) active dry wine yeast can ferment normally and stably even in low temperatue and high content of sulphur dioxide and nutrient material shortage, good for red and white wines and most other fruit wines, especially Italian Riesling, Chardonney, Chenin Blanc, Selillon,Traminer, Sauvignon Blanc, etc. Suitable for restarting stuck fermentations and secondary fermentaions of sparkling wine. |
| Thermae-tolerant Alcoholic Active Dry Yeast
It is suitable for starch bearing (corn, potato) and sugar
bearing raw materials (sugar, molasses) alcohol and
distilled liquor fermentation. |
| Angel Leaven for sugar fermentation
It is suitable for production of wine and alcohol from
sucrose, glucose, molasses, as raw materials. It
features tolerance with high temperatures, low
fermentation residual sugar content, and short
fermentation period. It can increase the rate of
alcohol production and raw material utilization. |
| Yeast Mannose Protein
This product is refined from wine yeast, with the
function of special enzymes, through modern
biological technology. It is applied in wine to
increase the content of mannose protein and to
improve the wine's structure and texture, and
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