Angel CVE-7 is a pure culture of Lachancea thermotolerans, selected from natural fermentation of grape juice by Angel and China Agricultural University, and can convert part of the sugar into lactic acid. It has good physiological tolerance, outstanding ability to start fermentation, and shows smoothness and stableness during alcohol fermentation. The yeast can complete alcohol fermentation independently, and ferment with Saccharomyces cerevisiae combination is recommended, which achieves perfect complementarity in aroma and taste, and can reduce the alcohol content of high-sugar fermentation raw materials appropriately. It contains typical aroma of tropical fruits such as grapefruit, pineapple, and mango, and can be used in various red and white wine fermentation, as well as other beverages.

Fermentation Characteristics

Pure natural strain
Fermentation temperature range: 12-35°C
Alcohol tolerance: up to 15%vol
Yield of lactic acid: 2 - 7 g/L
Nitrogen requirement: low
pH reduction: 0.2 - 0.5
Flocculation: strong

Inoculation

1. Simultaneous Inoculation

Simultaneous inoculation of CVE-7 and Saccharomyces cerevisiae in a 1:1 ratio for fermentation. Rehydrate the yeast using water at 10 times its weight, with a temperature range of 35 °C to 40 °C. Gently stir the yeast to resuspend it, then allow it to stand for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 °C of the juice/must temperature. Inoculate into the must.

2. Sequential Inoculation

1st: INOCULATION: CVE-7

Inoculate at 15-40 g/hL: rehydrate the yeast using water at 10 times its weight, with a temperature range of 20 °C to 30 °C. After 15 minutes, stir very gently. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 °C of the juice/must temperature. Inoculate into the must. Total rehydration time should not exceed 45 minutes.

2nd: INOCULATION: Saccharomyces cerevisiae

After 24 hours to 48 hours, proceed to the 2nd inoculation of selected Saccharomyces cerevisiae yeast at 15-40 g/hL, using Nutri-Rehyd during the rehydration following recommended protocol.

Storage and Shelf Life

Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 30 °C.

Collection: Wine Yeast

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Angel CVE-7 Wine Yeast

Angel CVE-7 Wine Yeast