Wine Making Yeast /Alcohol Yeast

    FADA Yeast, one of the brewer’s yeast powder manufacturing plant, focus on alcohol yeast manufacturing since 2006. Our main product is low sugar instant dry yeast, high sugar bread making yeast, alcohol yeast and animal feed yeast.

    FADA Wine Yeast (Alcohol Yeast), a kind of bio-product, it is popular for its high thermal tolerance (the main fermentation temperature ranges from 32 to 42°C),acid tolerance (PH2.5) ,alcohol tolerance (13%),sugar tolerance (60% glucose),high alcohol yielding rate,low residual sugar and non-acid yielding.

    It is designed for the fermentation of red wine, white wine, champagne, and so on. Our brewer’s yeast powder helps to simplify the formula, decrease the investment, control the cost and to improve the performance.

    This series alcohol yeast is divided into Normal-Thermal(the best temperature to be 32-35°C)and Thermal-Tolerant(the best temperature to be 38-40°C) Brewing and Alcohol Yeast according to its thermal tolerance.

    Our wine making yeast has been exported to UK, USA, Australia, Canada, India, Dubai, Egypt, Morocco, and more than 30 counties.  and enjoy a high reputation for innovation and functionality.

    Category:

    Brewing Characteristics of “FADA” Wine Making Yeast (Alcohol Yeast):

    1. Wine Yeast fermentation temperature: 8-20°C;

    2. Fermentation degree: 60-66%;

    3. The speed of lowering the sugar degree:

    (1) 12°C, 7 days, 9.8Bx-4.0Bx;

    (2) 15°C, 4 days, 9.8Bx-4.0Bx;

    (3) 20°C, 1 day, 9.8Bx-4.5Bx;

    4. Strong diacetyl reduction capability, so resulting beers are tastier.

    How to use wine yeast (Alcohol Yeast):

    1. Rehydration activation:

    (1) Dissolve our brewer’s yeast alcohol in wine wort (the wort should satisfy the following conditions: sugar degree: 5-6Bx; temperature: 30-32°C; volume: 5-10 times of the volume of dry yeast;);

    (2) 1.5-2 hours later, put the wort mixture into the fermentation vessel.

    2. Used in wine houses:

    (1) When the fermentation starting temperature is above 15°C, the recommended dosage of dry wine yeast is 0.03%;

    and generally in 36-48 hours, when the sugar degree reduced to 4.5Bx, pressure keeping should begin.

    Note: When the temperature is 15°C, FADA red wine yeast can directly use for wine fermentation without rehydration activation.

    (2) When the fermentation starting temperature is 11°C, the dosage of dry yeast is 0.04%, and pressure keeping usually starts in 48-72 hours.

    (3) When the fermentation starting temperature is 8-9°C, the dosage of dry yeast is 0.05%; and the sugar degree can be reduced to 4.5Bx in 5-7 days.

    3. Used in wine: wine yeast spread cultivation is adopted

    (1) The best wine yeast spread cultivation should begin from 25°C; then the temperature should be lowered gradually (generation by generation) to maintain wine yeasts’ productive trait.

    (2) The ideal spread cultivation rate is 1: 5 with an inoculation concentration of 1.0×107–1.5×107 cells/ml.

    (3) During the production period, the ideal inoculation concentration of canful yeast is 1.0×107-1.2×107 cells/ml; and the second to the fourth generation wine yeast is the best choice for beer fermentation.

    (4) Yeast recovery:

    Low temperature (about 0°C) recovery of medium layer wine making yeast is the best. These yeasts have lower mortality and stronger vitality. (Note that the storage time should be no more than 3 days.)

    Specifications of “FADA” Brewers Yeast for Wine Making (Alcohol Yeast):

    1. Quality Index:

    Item  Index

    Appearance  Milky white; rod-like small particles

    Moisture            ≤6%

    Total yeast cells  ≥200

    Total As            ≤2.0 mg/kg

    Pb                     ≤2.0 mg/kg

    Pathogens          Negative

    2. Packaging:

    (1) Packing: Vacuum foil wrapping;

    3. Shelf life: 18 months in dry and cool places;

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