Super Turbo Yeast for Winemaking

ART-BW-021 is a dry, free-flowing super turbo yeast for winemaking applications where fast start-up, strong sugar utilization, and predictable attenuation are required. The formulation is designed for beverage fermentation workflows using grape must, fruit wine bases, or sugar-adjusted substrates. Typical specification targets include viable yeast count of not less than 5×10^10 CFU/g at packing, moisture not more than 8.0%, and low foreign matter limits under food-grade handling controls. Final specifications are confirmed by lot and should be verified against the certificate of analysis before production release.

The 10 kg foil pouch is suitable for medium and high-volume wineries that require sealed bulk packaging without moving to full pallet sacks. As part of the brewing and winemaking yeast portfolio, this product supports procurement programs that need repeatable dry yeast supply, clear traceability, and export-ready packing. For commercial volumes, buyers may submit forecasts, target delivery windows, and technical requirements through the bulk quote request workflow.

• Winemaking fermentation: suitable for grape must and fruit wine bases where active dry yeast with fast hydration and robust fermentation kinetics is required.
• High-sugar must management: selected for sugar-adjusted musts where alcohol tolerance, nutrient compatibility, and stable fermentation performance are key production criteria.
• Pilot and R&D trials: useful for food scientists and winery technical teams comparing yeast dose rate, fermentation temperature, aroma profile, and residual sugar targets.
• Craft beverage production: supports small and mid-size producers that need a scalable 10 kg pack format instead of retail sachets.
• Industrial fermentation planning: appropriate for plant managers standardizing dry yeast receiving, batch documentation, and inventory rotation across multiple fermentation lines.

Store unopened pouches in a dry, clean, odor-free warehouse at 4–25 °C, away from direct sunlight, steam lines, and high humidity. Typical shelf life is up to 24 months from production when the foil pouch remains sealed and storage conditions are maintained. After opening, reseal tightly or transfer to a clean airtight container and use promptly to limit moisture uptake and loss of viability.

For production use, follow the winery’s validated rehydration and pitching procedure. A common starting point is hydration in clean water or diluted must at 35–40 °C, followed by temperature equalization before inoculation. Avoid direct contact with concentrated sanitizers or highly chlorinated water. Recommended dose rate depends on must composition, temperature, target alcohol, and fermentation schedule; ArtemisYeast can review trial parameters during technical inquiry.

ART-BW-021 is supplied with lot traceability and inspection controls for commercial fermentation procurement. Standard documentation may include certificate of analysis, product specification, allergen statement, food-grade declaration, packing list, and safety data sheet where applicable. Manufacturing and packing are managed under documented food-safety systems; HACCP-aligned statements and site-level ISO 22000, FSSC 22000, Halal, or Kosher documentation are available on request where applicable to the producing lot.

Incoming quality checks typically cover appearance, odor, moisture, viable count, and microbiological indicators such as total plate count, yeast and mold profile, coliforms, and absence of specified pathogens according to the agreed specification. Visit quality and documentation for an overview of ArtemisYeast supplier qualification, document review, and export support. Wholesale pricing on request is provided after pack size, annual demand, destination, and documentation requirements are confirmed.