Detailed Product Description

1) Yeast pre-treatment: Nisin can replace the traditional method of acidic rinse to eliminate the contamination of Lactolactis in yeast, which will increase the living activity, fermentation and aggregation of yeast. 1.0g/kg-1.5g/kg nisin is added   to yeast syrup and stir well, then keep it for 4-6 hours.

2) Decrease pasteurized time: Add 0.01g/kg- 0.05g/kg nisin to the products at the end of pasteurization.

3) Inhibit bacteria: Addition of 0.025g/kg-0.1g/kg nisin before fermentation, the residual amount of nisin in the finished wine can reach 0.01g/kg-0.05g/kg. Addition of 0.1g/kg nisin during the process of fermentation of the grape wine can prevent the pollution caused by Lactobacillus brevis, L. casei and Leuconostoc spp. et al.