The production of ester fragrant beverage and beverage wine.
High yield of ethyl acetate, metabolizing glucose and fructose, not sucrose.
It can be used for the application of high yield ethyl acetate fermented wine and fermented beverage.

It is mainly used in the fermentation of wine and beverage, to improve the ester aroma of (rose) beverage and rose wine from the perspective of microorganisms, and to further improve the quality of wine.
It can provide inclined strains, activate them with wort, and expand them step by step.

Aerobic type: facultative anaerobic type
Culture temperature: 28℃
Medium name: YPD medium
Medium component: Peptone 2 g/L; Glucose 2 g/L; Yeast infusion powder 1 g/L, natural pH. Use of commercial finished media is recommended.