Description

This product contains all the functional components of yeast and is suitable for providing a rich and balanced nitrogen source as well as survival factors during alcohol fermentation, preventing potential risks of sluggish or stuck fermentation. When signs of slow fermentation appear, it not only supplies the nutrients required for yeast growth but also possesses the appropriate capacity to adsorb harmful metabolites. Additionally, it contributes abundant flavor precursors to the wine, achieving effects similar to lees aging during the maturation stage.

Applications

1. Provides organic nitrogen for yeast alcohol fermentation, promoting yeast growth.

2. Contains survival factors and mineral elements to enhance yeast viability.

3. Adsorbs harmful medium-chain fatty acids and other metabolic inhibitors produced by yeast.

4. Improve yeast viability in the late fermentation stage, preventing sluggish or stuck fermentation.

5. Contains abundant aroma precursors, which yeast metabolizes to produce aromatic compounds.

6. Releases polysaccharides and polypeptides that enhance the wine's mouthfeel and drinking comfort.

Characteristic

1. Product characteristics

- Appearance: powder

- Colour: yellow to brown

- Total nitrogen: 7%-12%

- Humidity: <7.0%

2. Microbial characteristics

- Yeast: < 10² CFU/g

- Lactic bacteria: < 10³ CFU/g

- Moulds: < 10³ CFU/g

- Aerobic plate count: < 10⁴ CFU/g

- Coliforms: < 10² 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

Dosage and Usage

Recommended dosage: 0.2-0.4 g/L or 20-40 g/hL.

Dissolve the product in 10 times its weight of must or warm water, and suspend it well with no lumps and then directly add it to the tank to mix through pump-over.

Using stage: it is recommended at the beginning of fermentation, at the fermentation of 1/3 stage.