Encapsulated Yeast

Encapsulated yeast are sterile alginate beads (a natural polysaccharide extracted from seaweed) containing Saccharomyces or Schizosaccharomyces yeast cells. Encapsulation allows substrates and metabolites to diffuse easily throughout the gel without releasing yeast cells into the must or juice. Once encapsulated, the beads are partially dehydrated in a fluidized bead column and are stored at 4°C(40°F) until ready for use. The dry beads average 2mm in diameter.

Four encapsulated yeast products are available.Each has a unique winemaking application. ProDessert BA11 was developed for fermenting premium dessert wines, ProElif QA23 for secondary fermentation in sparkling wines, ProRestart 43 for restarting sluggish or stuck primary fermentations and ProMalic is for metabolizing malic acid into ethanol.

Products

  • PRODESSERT BA11

    Double encapsulated yeast for premium dessert wine fermentation

  • PROELIF QA23

    Double encapsulated yeast for secondary fermentation in sparkling wine production

  • PROMALIC

    Encapsulated yeast for naturally lowering juice acidity

  • PRORESTART 43

    Encapsulated yeast to restart sluggish or stuck fermentations

  • PROMESH BAGS

    For use with ProDessert, ProMalic and ProRestart