The RV002 yeast was selected from natural and high-quality yeast strain and ferment promptly, stably, and thoroughly.
Good lixiviation for tannins and pigments, producing more polysaccharide, good structure, balance, and full flavor especially for red wines. The additional benefit to enhance the varietal aromas.
Good flocculation after fermentation, stable pigments, amino acid, and wine come from autolyzed yeast have enough benefit for lactic acid fermentation in Malolactic fermentation(MLF).
ˆ Suitable fermentation temperature range: 10～ 30℃
ˆ Sugar to Alcohol conversion: 1% alcohol˄ v/v˅ / 16.8˄ g /L˅
ˆ Alcohol resistance: ≥ 14%˄ v/v˅
ˆ Glycerol production: ≥ 8g/L
ˆ Low production of volatile acid
ˆ No production of bad by-products
ˆ Low foam formation
It is high-quality wine yeast strain, due to its bloodthirsty characteristic and effect polyphenol, it has good performance in high-grade wine produce. Good for reds and whites, especially Cabernet Sauvignon, Cabernet France, Cabernet Gernischt, Carignan, Pinot Noir, etc. best for aged red wines.
Prepare sugar water of 10 to 15 times the weight of yeast required (about 5% of sugar) or diluted grape juice (1/3 the grape juice and 2/3 water), adjust the temperature to 35 ~ 40 ℃. Dissolve the yeast to be used in the preparation solution, standing about 15 minutes, then stir slowly for about 5 minutes, and then add the yeast solution mixture to the grape juice to be fermented and mix evenly.
Vacuum aluminum foil packaging, 500g / bags， 20bags/carton
Storage and shelf life
Store in low temperature and dry place, with the shelf life of 24 months.
EVC = Enhances Varietal Character