{"product_id":"angel-yeast-nx16-dry-wine-500","title":"Angel Yeast | NX16 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Fermentation: \u003c\/strong\u003eOffers a fast start, high alcohol tolerance (≥16% vol), and stable performance across a wide temperature range (50-89°F).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAromatic Enhancement: \u003c\/strong\u003eMaximizes aromatic intensity, making it ideal for classic white wines like Chardonnay and Riesling.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eClean Profile: \u003c\/strong\u003eEnsures smooth vinification with minimal foam, volatile acidity, and H₂S production.\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\tNX16 is isolated from Ningxia by the research group leading by Professor Yanlin Liu at Northwest A\u0026amp;F University in China. NX16 exhibits a short lag phase, excellent fermentation capacity, and robust tolerance to poor fermentation conditions, where it demonstrates smooth and stable performance during alcoholic fermentation. NX16 is recommended for classic white wines such as Chardonnay and Riesling. When used for vinification of neutral or aromatic grape varieties, NX16 produces white wines with high aromatic intensity.\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- Fermentation temperature range: 50-89°F (10-32°C)\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: ≥16%vol\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: moderate\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- Production of volatile acidity: low\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- Production of H₂S: low\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- Production of foam: low\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- Competitive factor: negative\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;\"\u003eProtocol for Use\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\t1. Rehydration Without Yeast Nutrition\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\tDosage: 20 to 40 g\/hL\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\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\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\tResuspend the yeast by gently stirring, and wait for 20 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\tBlend 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.\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 into the juice\/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. Rehydration with Nutri-Rehyd\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\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\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\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;\"\u003eTips\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\tThe difference between the yeast and must temperatures should not exceed 10 degrees during 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\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\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\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689880576289,"sku":"DYW9807B","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70138.png?v=1791422115","url":"https:\/\/morebeer.com\/products\/angel-yeast-nx16-dry-wine-500","provider":"MoreBeer!","version":"1.0","type":"link"}