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Technical Data Sheet - RY

Renaissance Yeast is an active dry yeast containing over 99% Saccharomyces cerevisiae and less than 1% emulsifier. It should be stored between 39-59°F in its original packaging away from direct sunlight and used within 7 days of opening. The yeast has a viable cell count of at least 1x1010 CFU/g and low levels of contaminants. It is inoculated at a rate of 1.7-2.9 lbs per 1000 gallons of must or juice.

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321 views1 page

Technical Data Sheet - RY

Renaissance Yeast is an active dry yeast containing over 99% Saccharomyces cerevisiae and less than 1% emulsifier. It should be stored between 39-59°F in its original packaging away from direct sunlight and used within 7 days of opening. The yeast has a viable cell count of at least 1x1010 CFU/g and low levels of contaminants. It is inoculated at a rate of 1.7-2.9 lbs per 1000 gallons of must or juice.

Uploaded by

Crina
Copyright
© © All Rights Reserved
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TECHNICAL DATA SHEET

RENAISSANCE YEAST
Non-GMO active dry yeast.

Ingredients
Saccharomyces cerevisiae > 99%
Emulsifier E491 < 1%

Active Dry Wine Yeast Product Specifications


Parameter Specification
Humidity < 8%
10
Viable cells ≥ 1 x 10 CFU/g
Wild yeast < 1 x 105 CFU/g
Moulds < 1 x 103 CFU/g
Lactic acid bacteria < 1 x 105 CFU/g
Salmonella Absent in 25 g
Coliforms < 100 CFU/g
Lead < 2 mg/kg DWB
Mercury < 1 mg/kg DWB
Arsenic < 3 mg/kg DWB
Cadmium < 1 mg/kg DWB

Storage Instructions:
Store unopened, in original packaging, between 4-15 °C (39-59 °F) in a dry area away
from direct sunlight. Do not freeze! Opened packages must be sealed and stored at 4
°C (39 °F) and used within 7 days of opening. Do not use soft or damaged packages.

Inoculation Rate:
200-350 g/1000 L (1.7-2.9 lbs/1000 gallons)

Rehydration instructions:
1. In an inert and sterile container, prepare a mixture of chlorine-free water and juice
between 6-8 Brix and 38-42 °C (100-108 °F) that is 10 times the weight of the yeast.
2. Gently mix the yeast into the water-juice mixture and allow 20 minutes for
rehydration.
3. After rehydration, begin to slowly add full strength juice into the yeast mixture every
5 minutes to allow for acclimation. Do not decrease the temperature by more than 5
°C (9 °F) with each juice addition.
4. When the temperature of the yeast suspension is less than 10 °C (18 °F) warmer
than the must or juice to be inoculated, slowly add the yeast mixture into the
fermentation vessel.

Note: Directly adding dry yeast to the must or juice tank is not advised.

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