Aromatic White Wine Yeast

ART-BW-026 is a food-grade active dry white wine yeast supplied in 10 kg foil pouches for industrial and estate winery use. The strain is intended for aromatic white wine programs where neutral-to-fruity fermentation character, reliable sugar conversion, and low sensory interference are required. Typical technical targets include viable yeast count of not less than 1.0×10^10 CFU/g at packing, moisture not more than 8.0%, and free-flowing beige to light tan granules suitable for cellar dosing and pre-mix preparation.

In white must, the yeast is selected to support citrus, floral, and fresh fruit expression while maintaining a clean finish and balanced acidity perception. It is suitable for cool-to-moderate fermentation regimes, with a typical operating range of 12-28 °C and recommended cellar dosing of 20-40 g/hL, adjusted by must condition, soluble solids, temperature, yeast assimilable nitrogen, and winery protocol. For related strains and formats, see the brewing and winemaking yeast category.

• Chardonnay production: suitable for stainless-steel or oak-influenced programs where a controlled fermentation profile and moderate aromatic lift are needed.
• Sauvignon blanc: supports fresh white wine styles emphasizing crisp acidity, citrus impression, and clean fermentation kinetics when nutrient management is aligned with must analysis.
• Riesling and aromatic whites: applicable for low-temperature fermentations where fruit definition and stable attenuation are priorities.
• Blending base wines: useful for wineries producing consistent dry or off-dry base wine lots for later blending, stabilization, and packaging.
• Pilot and scale-up trials: appropriate for R&D cellar programs comparing yeast performance across must source, temperature, nitrogen addition, and harvest maturity.
• Contract beverage manufacturing: supplied in bulk packaging for plants requiring repeatable input specifications, traceable lot codes, and export-ready documentation.

Store unopened pouches in a cool, dry, odor-free warehouse, ideally below 20 °C and away from direct sunlight, steam lines, washdown areas, and volatile chemicals. Under recommended storage, typical shelf life is up to 24 months from manufacture; exact dating is confirmed on the lot certificate. After opening, reseal tightly, minimize air and moisture exposure, and use remaining product promptly according to site quality procedures.

For cellar use, rehydrate in clean water at approximately 35-40 °C using standard active dry wine yeast practice, then gradually acclimate to must temperature to reduce thermal shock. Avoid direct contact with high-sulfite must, sanitizer residues, or extreme osmotic stress during activation. Buyers planning seasonal campaigns can request a bulk quote with required delivery window, pouch quantity, destination port, and any private-label or palletization needs.

ArtemisYeast supplies ART-BW-026 with procurement documentation suitable for B2B qualification, including certificate of analysis by lot, product specification, ingredient statement, allergen statement where applicable, and safety data information on request. Typical controls cover appearance, moisture, viable yeast count, microbiological limits, and packaging integrity. Manufacturing is managed under food-safety and traceability programs; HACCP, ISO 22000, FSSC 22000, Halal, and Kosher documentation may be available depending on producing site and shipment lot.

For importers, winery groups, and beverage manufacturers, ArtemisYeast can support batch traceability, export documentation review, and sampling plans before production orders. Specification confirmation should be completed before purchase order release, especially where local import rules, residue declarations, or customer audit files require defined documents. Visit quality and documentation for general qualification information, or submit target annual volume for wholesale pricing on request.