The price is for 1 package - 0.5 kg. The yeast has been selected from natural and high-quality yeast strains and ferments quickly, stably and thoroughly. Good leaching of tannins and pigments, production of more amylose, good structure, balance and full flavor, especially for red wines. Additional ability to enhance varietal flavors. Good flocculation after fermentation, stable pigments, amino acids and wine from antolized yeast have sufficient capacity for lactic acid fermentation in malolactic fermentation ( MLF ).
Characteristic: suitable fermentation temperature range: 10-35°C; sugar-to-alcohol conversion: 16.8 (G/L)/1% alcohol (Vol./ about.); alcohol resistance: ≥15% vol.; glycerol production: ≥6 g / l; low production of volatile acids; no production of harmful by-products; low foaming.
Active dry wine yeast RA - 3 ( saccharomyces bayanus) is a high-quality strain of wine yeast that inhibits the action of wild yeast, well suited for red and white wines, especially cabernet, sauvignon, cabernet France, Cabernet Guernicht, Carignan, Pinot Noir, etc. Best suited for aged red wines.
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 the recommended storage temperature is 3 years.
Avoid long-term storage at temperatures above 30°C or in a humid environment.
