Featuresof Yeast for White Wine and Sparkling Wine (SaccharomycesBayanus):
1. Fine quality yeast strains: low demand of additional nutrition; highreproduction ability; quick start of fermentation;
2. Stable, high efficient fermentation even under low temperature conditions orfor suboptimal quality raw materials;
3. Good resistance to SO2;
4. Produced wines are full of aroma;
5. Quick flocculation after fermentation, so this beverage yeast caneffectively avoid too much wine loss.

Applications ofYeast for White Wine and Sparkling Wine (SaccharomycesBayanus):
This kind of beverage yeast is suitable for making variety of wines (especiallyfor Italian Riesling, Chardonney, CheninBlanc, Selillon, Traminer,Sauvignon Blanc, etc.). Our S. cerevisiae is alsoapplicable to secondary fermentation of sparkling wines and restarting stuckfermentations.

BrewingCharacteristics of Yeast for White Wine and Sparkling Wine (SaccharomycesBayanus):
1. Yeast Fermentation Temperature: 8-30;
2. Sugar to Alcohol Conversion: 16.8 (g/L)/ 1% (v/v);
3. Alcohol Resistance: 18% (v/v);
4. Glycerol Production: 6g/L;
5. Low production of volatile acid;