Industry News

Do I have to use yeast to make wine?

Yes,Yeast must be used in brewing, and yeast is indispensable in the process of brewing.

1. Saccharomyces cerevisiae is actually one of many natural yeasts. It is a single-celled microorganism. It plays an extremely important role in the process of producing high-quality wine. Saccharomyces cerevisiae is a biological species often used in the fermentation process of wine making, with very good tolerance and high fermentation ability.

2. Alcoholic yeast is divided into alcoholic yeast, fragrant yeast, and whiskey yeast. Alcohol yeast is divided into Xiaoqu wine yeast, Daqu wine yeast, wheat alcohol yeast, sugarcane alcohol yeast.

3. In industry, yeast is used to make wine. Yeast sucks glucose, fructose, mannose and other monosaccharides into cells. Under anaerobic conditions, through the action of endoenzymes, the monosaccharides are decomposed into carbon dioxide and alcohol.

Fourth, the yeast used for winemaking is first aerobic cultured to multiply the yeast, and then create an anaerobic environment to allow a large number of yeasts to ferment to make wine. Ordinary yeasts are mainly used for making noodles and also use the principle of facultative anaerobic.

5. In medicine, because yeast is rich in vitamin B, protein and a variety of enzymes, the bacteria can be made into yeast flakes. It can treat indigestion, and can extract and produce nucleic acid derivatives, coenzyme A, cytochrome C, glutathione and a variety of amino acids from yeast.

As the leading and famous Yeast factory in China, we not only can produce Baking Yeast for Bread making ,but also can produce and supply High Active Dry Yeast for Brewing (Normal Temperature Type),especially for white wine making showed a very good performance .Our Alcohol Yeast is popular and hot sale in Russia area ,India and Pakistan etc .

About Bailin Group on Active Dry Yeast for Brewing:

Modern biological making,

Bailin Group combines the requirements of liquor production mechanization, combined with modern biotechnology, and compounded koji with high tolerance yeast and other microorganisms, which can effectively improve the utilization rate of raw materials and stabilize the production of wine enterprises. At the same time, through the control of raw materials, it has QS food attributes.

In recent years, with the rapid development of the golden decade of liquor, liquor producers have gradually transitioned from the pursuit of yield to quality improvement. The improvement of taste and aroma has become the main means for liquor to win the market. How to improve the quality of liquor while complying with relevant national laws and regulations has become a common concern of all wineries. Through the separation and pure cultivation of functional microorganisms, Bailin Group selects microorganisms that have outstanding effects in producing esters, enhancing fragrance, and synthesizing flavor substances for compounding, and launches a series of compound functional bacteria products, which are safe, stable and diverse Features.

Features :

Strong tolerance

High temperature and acid resistance