{"product_id":"angel-yeast-cve7-dry-lactic-acid-producing-wine-beer-500","title":"Angel Yeast | CVE-7 Dry Yeast | Lactic Acid Producing Yeast for Wine \u0026 Beer | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNatural Acidification \u0026amp; Flavor: \u003c\/strong\u003eConverts sugar into lactic acid while imparting vibrant tropical fruit aromas, including grapefruit, pineapple, and mango.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eWine \u0026amp; Beer Versatility:\u003c\/strong\u003e 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.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlexible Pitching:\u003c\/strong\u003e Can complete fermentation independently or be co-pitched (simultaneously or sequentially) with \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e to add complexity and subtly reduce final alcohol content.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Performance: \u003c\/strong\u003eFeatures strong yeast flocculation, low nitrogen requirements, a wide fermentation temperature range (53-95°F), and alcohol tolerance up to 15% ABV.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tCVE-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.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Pure natural strain\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 53-95°F (12-35\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e°C)\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eup to 15%vol\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Yield of lactic acid: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e2 - 7 g\/L\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003elow\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- pH reduction: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e0.2 - 0.5\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Focculation: strong\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eInoculation\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e1. \u003c\/span\u003eSimultaneous Inoculation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tSimultaneous inoculation of CVE-7 and \u003cem style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e 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.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Sequential Inoculation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1st: INOCULATION: CVE-7\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate 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.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2nd: INOCULATION: \u003cem style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tAfter 24 hours to 48 hours, proceed to the 2nd inoculation of selected \u003cem style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e yeast at 15-40 g\/hL, using Nutri-Rehyd during the rehydration following recommended protocol.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore 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).\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689879855393,"sku":"DYW9804B","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70155.png?v=1791497718","url":"https:\/\/morebeer.com\/products\/angel-yeast-cve7-dry-lactic-acid-producing-wine-beer-500","provider":"MoreBeer!","version":"1.0","type":"link"}