Descriptionsof Saccharomyces Cerevisiae:
Saccharomyces cerevisiae, aspecies of budding yeast, is perhaps the most useful yeast for its widely use in baking and brewing. S. cerevisiaeis also known as top-fermenting yeast.

Features ofBrewing Yeast for Dry Red Wine (Saccharomyces Cerevisiae):
1. Our brewing yeast is a kind of natural yeaststrain; the saccharomyces cerevisiaehas a safety, stable and high efficient fermentation ability.
2. S. cerevisiae has strong extraction capability oftannins and pigments and can producing more polysaccharide; as a result,produced red wines are tastier looks better, tastier and more fragrant.
3. Good flocculation and stable pigment during fermentation anaphase;
4. Amino acid and higher alcohols from the autolyzedyeast guaranteed the lactic acid fermentation in winemaking process (Malolactic fermentation).

BrewingCharacteristics of Brewing Yeast for Dry Red Wine (SaccharomycesCerevisiae):
Our brewer\'s yeast is suitable for making variety of red wines, white wines orany other fruit wines, especially for brands like Cabernet Sauvignon, CabernetFranc, Cabernet Gernischt, Carignanand Pinot Noir etc..
Choose brewers yeast; produce tastier wines.

Parameters ofBrewing Yeast for Dry Red Wine (Saccharomyces Cerevisiae):
1. Yeast Fermentation Temperature: 10-35;
2. Sugar to Alcohol Conversion: 16.8 (g/L)/ 1% (v/v);
3. Alcohol Resistance: 15% (v/v);
4. Glycerol Production: 6g/L;
5. Volatile acid production: low;
6. Harmful sulfide: none;
7. Foam production: low.