Aromatic White Wine Active Dry Yeast

ART-BW-025 is a dried Saccharomyces cerevisiae wine yeast for aromatic white wine production. It is designed for direct winery use after rehydration, with typical viable cell count specified at ≥1×10¹⁰ CFU/g at packing, moisture ≤8%, and low insoluble matter for clean suspension. In white musts, the strain supports steady sugar conversion while helping winemakers retain a bright sensory profile: citrus, green fruit, floral notes, and a dry finish when fermentation is managed with suitable temperature and nutrition.

Recommended operating range is typically 12–22 °C, with best aromatic retention often achieved in cooler controlled fermentations. Alcohol tolerance is normally up to 14–15% v/v, depending on grape solids, yeast-assimilable nitrogen, pH, dissolved oxygen, and cellar practice. The format supports accurate dosing in tanks from pilot scale to production scale. For adjacent beverage cultures and dry yeast formats, see the brewing and winemaking yeast category.

• White wine fermentation: suitable for chardonnay, sauvignon blanc, riesling, pinot gris, chenin blanc, and other aromatic or crisp white wine programs.
• Temperature-controlled cellar production: supports commercial tank fermentation where predictable lag phase, clean finish, and manageable foam are important to plant throughput.
• R&D and trial lots: useful for bench, pilot, and split-tank studies comparing aroma profile, acidity balance, nutrient strategy, and fermentation completion.
• Custom crush and contract winemaking: 10 kg foil pouch packaging allows procurement teams to standardize seasonal ordering and lot traceability across multiple client wines.
• Suggested use level: commonly 20–30 g/hL for healthy musts; higher rates may be evaluated for low-temperature starts, high sugar musts, or stressed grape conditions.

Store sealed pouches in a cool, dry, odor-free area, ideally below 15 °C for extended inventory holding and below 25 °C for short-term warehouse handling. Keep away from direct sunlight, steam lines, high humidity, and strong-smelling chemicals. Typical shelf life is up to 24 months from production when unopened and stored under recommended conditions; confirm the assigned best-before date on the certificate or package label.

After opening, reseal promptly, minimize oxygen and moisture exposure, and use remaining material as quickly as practical. Rehydrate in clean water according to winery protocol, commonly 35–40 °C, then acclimate gradually with must before inoculation to reduce temperature and osmotic shock.

ART-BW-025 is supplied for professional beverage production with lot-level traceability and release testing. Typical documentation can include certificate of analysis, specification sheet, allergen statement, non-GMO status statement where applicable, food-grade declaration, and safety data sheet. Microbiological and physical parameters may include viable count, moisture, purity, appearance, and packaging integrity. HACCP-aligned production controls and food-safety documentation such as ISO 22000, FSSC 22000, Halal, or Kosher status may be available on request for the relevant manufacturing lot.

Procurement teams can request retained-sample policy, country-of-origin information, and shipping document support during quotation. For audit files and supplier onboarding, visit quality and documentation. To confirm availability, packaging configuration, and a bulk quote on request, submit details through request a quote with SKU ART-BW-025, forecast volume, destination, and preferred shipment window.