Angel Red Label Yeast Enzyme King

Angel Red Label Yeast is specifically selected high-quality alcohol yeast resistant to high temperature, alcohol and acid, and can be widely applied in the alcohol, potable spirit brewing that adopts starch bearing materials as dry sweet potato, maize, rice, cassava, sorghum, etc. and saccharine materials as molasses, etc.

Product Characteristics:

1. Temperature tolerance 42℃ (108°F). The fermentation can be realized at 28-42℃ (82°F-108°F).
2. Ethanol tolerance: ≤ 17% (v/v)
3. Acid tolerance: high resistance to acid, produce gas when PH is 2. 5, which is favorable for controlling prevent bacteria contamination and improving alcohol productivity.
4. High osmotic pressure tolerance. 60% glucose max
5. Strong reproductive ability, small consumption.

Pack Size:

• 500g Vacuum Packed

Ingredients:

Yeast (Saccharomyces cerevisiae), food additives (sorbitan monostearate).

Dosage:

0.05% – 0.1% of Angel Red Label Yeast

Usage:

Rehydrate Angel Red Label Yeast for 15-30 minutes in 5 times its volume of warm sugar water (35℃ – 38℃, at 2% density) before pitching.

Technical Information:

Item	Index
Moisture % ≤	6.5
The rate of living yeast cell % ≥	75
Total yeast Count (108 /g)≥	250
Total bacteria count ≤	100000
Salmonella	Negative

Application:

1. Direct add yeast in fermentation tank (batch fermentation):

Each litre of wash is inoculated with 0.25-0.3g of dry yeast, and the initial cell count of fermentation wash reaches 5 million/ml.

Characteristics

Simple operation, simplified flow

Favorable for stable control

The probability of bacterial infection is reduced

2. Propagation in culture tank:

When the equipment and process allow, on the basis of strictly controlling bacterial infection and providing the yeast with the required nutrition, inoculate to ferment after culturing for 8-10 hours, so as to relatively reduce the yeast consumption. In consideration of the aging and degeneration of yeast in the culture process, the optimal inoculation replacement cycle shall be 72 hours.

Nutrition required by yeast culture:

Nitrogen source, phosphor source, magnesium ion, zinc ion, etc.

Storage condition and shelf life:

• Store in a cool, dry, well ventilated place below 20℃.  We recommend refrigeration if possible.
• The distiller’s yeast will be ineffective after being heated or dampened.
• Shelf life of 2 years from date of production.