Description
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Natural Acidification & Flavor: Converts sugar into lactic acid while imparting vibrant tropical fruit aromas, including grapefruit, pineapple, and mango.
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Wine & Beer Versatility: Ideal for enhancing aroma and balance in red and white wines, as well as brewing naturally soured or fruit-forward beers without the need for bacteria.
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Flexible Pitching: Can complete fermentation independently or be co-pitched (simultaneously or sequentially) with Saccharomyces cerevisiae to add complexity and subtly reduce final alcohol content.
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Robust Performance: Features strong yeast flocculation, low nitrogen requirements, a wide fermentation temperature range (53-95°F), and alcohol tolerance up to 15% ABV.
CVE-7 is a pure culture of Lachancea thermotolerans, selected from natural fermentation of grape juice by Angel and China Agricultural University, and can convert part of the sugar into lactic acid. It has good physiological tolerance, outstanding ability to start fermentation, and shows smoothness and stableness during alcohol fermentation. The yeast can complete alcohol fermentation independently, and ferment with Saccharomyces cerevisiae combination is recommended, which achieves perfect complementarity in aroma and taste, and can reduce the alcohol content of high-sugar fermentation raw materials appropriately. It contains typical aroma of tropical fruits such as grapefruit, pineapple, and mango, and can be used in various red and white wines and other alcoholic beverages.
Fermentation Characteristics
- Pure natural strain
- Fermentation temperature range: 53-95°F (12-35°C)
- Alcohol tolerance: up to 15%vol
- Yield of lactic acid: 2 - 7 g/L
- Nitrogen requirement: low
- pH reduction: 0.2 - 0.5
- Focculation: strong
Inoculation
1. Simultaneous Inoculation
Simultaneous inoculation of CVE-7 and Saccharomyces cerevisiae in a 1:1 ratio for fermentation. Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Gently stir the yeast to resuspend it, then allow it to stand for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the must.
2. Sequential Inoculation
1st: INOCULATION: CVE-7
Inoculate at 15-40 g/hL: rehydrate the yeast using water at 10 times its weight, with a temperature range of 68°F to 86°F (20°C to 30°C). After 15 minutes, stir very gently. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the must. Total rehydration time should not exceed 45 minutes.
2nd: INOCULATION: Saccharomyces cerevisiae
After 24 hours to 48 hours, proceed to the 2nd inoculation of selected Saccharomyces cerevisiae yeast at 15-40 g/hL, using Nutri-Rehyd during the rehydration following recommended protocol.
Storage and Shelf Life
Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).
