FOB Price
Obtenir le dernier prix( Negotiable )
|Minimum Order
Localité:
China
Prix de commande minimale:
-
Commande minimale:
100 Kilogram
Packaging Detail:
-
Delivery Time:
-
Supplying Ability:
10000 Ton per Week
Payment Type:
L/C, T/T
Personne àcontacter peff1-cn.foodadd.034336
11-502,#299 Bisheng Rd.,Zhangjiang High-Tech Park, Pudong,Shanghai, Shanghai, Shanghai
Provides a new technical tool to promote the fermentation of grape .
The promoting role of yeast cell wall is based on its ability to absorb harmful yeast substances that are produced during yeast metabolism, among which of the appreciation of which Kwai acid is the most inhibiting.
Ingredients
Protein: *8?*8%
Fat: *0?*0%
Minerals: 3?5%
Carbohydrate: *7?*0%
Water: 2?6 %
Effect
The product can absorb short-chain fatty acids and fermentation toxins produced in the fermentation, and activate the yeast to make the yeast revive and increase the number of living cells of yeast, to optimize the fermentation performance and avoid slow or stagnant fermentation.
The performances are as follows:
?It absorbs the multi-chain fatty acid and pesticide residues and prevents slow or stagnant fermentation to ensure the smooth progress of the fermentation;
?It provides a wealth of survival factors, and stimulates alcoholic fermentation and malolactic fermentation, which is conducive to restart the fermentation or secondary fermentation;
?It improves the quality of the appearance and structure and enhances the stability.
Application
In the fermentation of grape juice, to avoid slow or stagnant fermentation, it is recommended to add the right amount of yeast cell wall after the formation of the "cap" for the red fermentation. For white , it can be added in advance or at the same time with yeast, which can effectively prevent fermentation stops.
Dosage
**0 ~ **0ppm, in accordance with OIV "International Pharmacopoeia for Grape �
Packing
5kg/ bag or box, or *0kg/bag.
Storage and shelf life
store in low temperature and dry place, with the shelf life of *4 months.
