Description of Angel Active Dry Wine Yeast--CEC01 

Origin: CEC01was isolated by College of Enology of Northwest A&F University from Merlot spontaneous fermentation in Xinjiang province, China.

This yeast has good tolerance, very short lag phase and alcohol fermentation smoothly and thoroughly. Recommended for production of red wines like Cabernet sauvignon, Merlot, Cabernet gernischt etc. In red wines, it favors color and phenolic extraction, enhances complex aromas of black berry and the varietal character of grapes, promises intense mouth feel, tannin structure and long aftertaste. It is also suitable for white wine fermentations such as Chardonnay.

 

Characteristic

*Competitive factor: Sensitive

*Temperature range: 10.0-35.0℃

*Alcohol tolerance: Up to 18 % vol

*Good tolerance

*Nitrogen needs: Low

*Production of volatile acidity: Low

*Foam production: Low

*Flocculation: Strong

*Fermentation speed: Moderate

 

Brief Introduction

Angel Yeast Co., Ltd, founded in 1986, is a high-tech listed company dedicated to the research & development and mass production of yeast products and its derivatives. Upholding the motto of “Natural, Nutrient and Healthy”, the company commits itself to becoming a “large international and specialized yeast company”

 

Angel provides its natural, safe and high quality brewing yeast and technical services for the global market. The products undergo the strict control on the material and processing. The company provides the appropriate products and services for fuel ethanol, alcohol, wine, beer, and other distilling and brewing liquor, and develop the products or technical support to satisfy the unique requirements of customers.

 

Angel brewing and distilling products include: super alcohol active dry yeast, thermal-tolerant alcohol active dry yeast, active dry wine yeast, active dry brewer yeast, and sugar leaven.

Usage

Rehydrate the yeast in 5-10 times its weight in water (containing 5% sugar) or a  3:1 water to juice mixture at 35-40℃ in a clean container. Gently mix in, then let hydrate for 10-20minutes. Add the starter to the must using the pump-over method.

 

Dosage

General fermentation: 150-250ppm, Restart fermentation: 250-350ppm

TIPS

1 The difference between the yeast and must temperatures should not exceed 10°C during inoculation.

2 Fermentations using active dry yeast can reduce the risk of wild yeast and harmful microorganism contamination.

3 The rehydration process must not exceed 30 minutes.

Package 

Vacuum aluminum foil 500 g bag, 500g*20 bags / box, also according to customer demand.

Storage and shelf life

Store in original sealed packages, in a cool dry environment (4-25℃). Shelf life at the

Recommended storage temperature is 3 years. After opening the package run out as soon as possible; avoid long-term storage at temperature above 30℃or humid environments.

 

The information is true and accurate to the best of our knowledge; however, this data  sheet is not to be considered as a guarantee, expressed or implied, or as a condition of sale of this product.