The price is for 1 package - 0.5 kg. Name: CECA (Saccharomyces cerevisiae).
CECA were isolated from the Cabernet sauvignon variety of spontaneous fermentation. With a short lag phase, excellent fermentation kinetics and high resistance to alcohol, CECA contributes to the pronounced color and structure of the wine with high tannin quality and a strong "wine body". Promotes the expression of" authentic " characteristics of grape varieties. The wine fermented by CECA has a complex aroma that includes notes of dark berries, spices and coffee. CECA is an excellent choice for making aged red wines, especially for Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot.
Characteristics:
- Competitive factor: sensitive
- Temperature range: 10.0-35.0 ℃
- Alcohol tolerance: ≥18.0% Vol.
- Fermentation rate: moderate
- Volatile acid production: low
- Foam production: low
- Flocculation: strong
- HS production: very low
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.
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 can reduce 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 storage temperature is 3 years.
Avoid long-term storage at temperatures above 30°C or in a humid environment.
