The price is for 1 package - 0.5 kg. Name: CEC01 (Saccharomyces cerevisiae).
Origin: CEC 01 was isolated by Northwestern University's College of oenology A & F from spontaneous fermentation Merlot wine in Xinjiang province, China.
This yeast has good tolerance, very short lag phase and smooth and thorough alcoholic fermentation. It is recommended for the production of red wines such as Cabernet, Sauvignon, Merlot, Cabernet Guernish, etc. They are also suitable for fermenting white wines such as Chardonnay.
Characteristics:
- Competitive factor: sensitive
- Temperature range: 10.0-35.0 ° C
- Alcohol tolerance: up to 18% Vol.
- Good portability
- Nitrogen requirement: low
- Volatile acid production: low
- Foam production: low
- Flocculation: strong
- Fermentation rate: moderate
Application:
Rehydrate yeast 5-10 times its weight in water (containing 5% sugar) or in a 3:1 mixture of water and juice at a temperature of 35-40 ℃ in a clean container. Stir gently, then let stand for 10-20 minutes. Add the sourdough to the wort using the pumping method.
Dosage: total fermentation: 15-25 G/HL , repeated fermentation : 25-35 G/HL.
Note:
1. The difference between the temperature of yeast and wort during inoculation should not exceed 10°C.
2. Fermentation using active dry yeast reduces the risk of infection with wild yeast and harmful microorganisms.
3. The rehydration process should not exceed 30 minutes.
Packing: 500g aluminum foil vacuum bag, 500g * 20 bags/carton.
Store in the original sealed packaging in a cool, dry place (4-25°c ). Shelf life at the recommended storage temperature is 3 years. Avoid long term storage at temperatures above 30 ℃ or in a humid environment.
