Description
CU200 is an inactivated yeast product to reduce the damage of sulfur off flavor compounds, such as H2S and dimethyl sulfide. H₂S, a colorless chemical compound with the unpleasant odor of rotten eggs is produced by wine yeast during the process of wine making. It is highly reactive and can combine with other wine components to form related volatile sulfur compounds in wine. Those volatile sulfur compounds are not easily removed from wine. CU200 has an ability to combine the off-flavor sulfur compounds that mask wine aroma. CU200 can make wine fruitier and fresher with round mouthfeel due to the polysaccharides and peptides from the inactive yeast.
Applications
1. Suitable for white wine, rose wine and red wine, highly recommended for varieties with high probability of producing hydrogen sulfide.
2. Release polysaccharides, peptides, proteins, cellular contents to wine enhance the wine sensory.
3. Reduce sulphur compound off-flavours.
4. Clean the wine aroma.
5. Improves mouthfeel and roundness of wines.
Characteristic
1. Product characteristics
- Appearance: powder
- Colour: light yellow to brown
- Protein: ≥ 35%
- Copper: ≥ 200 ppm
- Humidity: ≤ 7.0%
2. Microbial characteristics
- Yeast: < 102 CFU/g
- Lactic bacteria: < 103 CFU/g
- Mould: < 103 CFU/g
- Coliforms: < 102 CFU/g
- Aerobic plate count: < 10⁴ CFU/g
- Salmonella: Absence/25 g
- Escherichia coli: Absence/1 g
- Staphylococci: Absence/1 g
3. Heavy metal characteristics
- Lead: < 2 mg/kg
- Mercury: < 1 mg/kg
- Arsenic: < 3 mg/kg
- Cadmium: < 1 mg/kg
Instructions for Use
Recommended dosage: 0.05-0.25 g/L, depending on the wine condition of off-flavor sulfur compounds.
Before addition, it is recommended to do a test to determine the best dosage. Dissolve CU200 in 10 times its weight water or wine, mix up without dumps, then directly add it to the tank to mix well. After 3-5 days, filter off the lees with bentonite.
Using stage: after fermentation for absorbing unpleasant sulfur compounds.
