Pure Liquid Yeast - Commercial Winemaking

Yeast (Saccharomyces cerevisiae or Saccharomyces bayanus)

A liquid suspension of yeast grown in a sterile, nutrient enriched medium. Pure liquid yeast cultures enhance the natural flavor and aromatic characteristics of your premium wines compared to dry processed yeast.

Instructions for Use:
Sanitize package before opening. Pour the contents into juice.

Inoculation Rate:
Directly inoculates juice or must at 1 liter per 55 gallons (2.08 hL).

Fermentation Temps:
70-75 °F (21-24 °C).  Maintain temperature until fermentation Is evident: CO₂ bubble formation or foaming on top of juice or must.

  • Slow fermentation may be caused by lack of dissolved oxygen in the juice or must and temperatures too warm or too cold.  Aerate more and adjust temperature if necessary.
  • We suggest using more yeast or making a starter for higher gravity juice or must.

Typical Analysis:

Viable yeast cell count: 1.20 x 10⁹ cells/mL

Purity: Single Morphology

Total anaerobic bacteria: <1 cfu/ 7.5x10 yeast cells

Total aerobic bacteria: <1 cfu/ 7.5x10 yeast cells

Wild yeast non Saccharomyces<1 cfu/ 7.5x10 yeast cells

Wild yeast non Brettanomyces<1 cfu/ 7.5x10 yeast cells

Culture Density: 1.10 g/mL

Best when used fresh; use within 14 days of receipt

Available from 1.0 liter and up to suit your fermentation needs

Suggested Quantities for Direct Pitch:

One liter of yeast inoculates 1 barrel of wine or approximately 50-60 gallons (2.08 hL) of juice or must