Active Dry Wine Yeast RA-3 for Aged Red Wines - Yeast Wholesale New Zealand

Angel Active Dry Wine Yeast RA-3

The yeast was selected from natural and high quality yeast strain and ferment promptly, stably and thoroughly.

Good lixiviation for tannins and pigments, producing more amylose, good structure, balance and full flavour especially for red wines. 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). Characteristic Suitable fermentation temperature range: 10～35℃ Sugar to Alcohol conversion: 16.8（ g /L） / 1% alcohol（ v/v） Alcohol resistance: ≥15%（ v/v） Glycerol production: ≥6g/L Low production of volatile acid No production of bad by-products Low foam formation

Notes RA-3 (saccharomyces bayanus) active dry wine yeast is high quality wine yeast strain, restraining wild yeast, good for reds and whites, especially Cabernet Sauvignon, Cabernet Fr...