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Sac22 Active Dry Yeast

Enhancing Fermentation with Sac22 Active Dry Yeast

Sac22 Active Dry Yeast is used to provide nutrients for fermentation, enhancing the fermentation process.

Pure, premium imported quality product.

To check the current stock availability, please refer to the following locations:

Warehouse 1: 13, Binh Chanh, HCMC - Telephone: 0914.255.242

Warehouse 2: 17, Binh Chanh, HCMC - Telephone: 0939.221.660

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Sac22 Active Dry Yeast is made from high-quality yeast strains selected specifically for their combination with nutrients. It is used to produce ethanol from molasses, sugarcane juice, beet juice, and other saccharine materials, as well as in the separation and purification of oligosaccharide products.

Product Characteristics:

Selected from specialized yeast strains that quickly convert sugarcane into monosaccharides.
Strong zymase activity, rapid and complete fermentation, high alcohol yield, low residual sugar.
Sac22 yeast comes pre-nutrient supplemented.
Ethanol resistance ≥15% (v/v).
Optimal fermentation temperature is 34-36°C, but fermentation can occur at 38°C.
Optimal pH is 4.2-4.5; fermentation can occur within a pH range of 3.5-6.5.

Storage: Store in a dry, cool place, avoiding direct sunlight. Opened packaging should be kept in the refrigerator.

Shelf Life: 24 monthsmonths.

‼️ NOTE:

To effectively ferment wine from fruit, the sweetness (or sugar content) of the ingredients is extremely important.

The role of sweetness

Sugar is the raw material that yeast converts into alcohol. If the sweetness is too low, the fermentation process will be weak or will not produce enough alcohol concentration.

Sweetness also affects the flavor, body, and alcohol content of the wine after fermentation.

Ideal sweetness for fermenting fruit wine

Necessary sugar content: about 22–24° Brix (equivalent to 220–240g of sugar/liter of fruit juice)

If you do not have a Brix meter, you can estimate:

Less sweet fruit: add about 150–200g of sugar/kg of fruit

Already sweet fruit: just add about 100g of sugar/kg of fruit.