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Bottom yeast sediment refers to the yeast sediment still remains in the fermentor  at the time of wine production, containing beer (sediment beer), calculated as 1000 liters of beer with 3 liters of "recovery yeast + sediment beer", then the yeast sediment is beer amount 1.5% to 2%, the amount of beer recovered from the yeast is about 1% of total beer. Membrane filtration without filter aid, has been increasingly used to recover beer from yeast, both good quality beer can be recovered, but also improve economic efficiency.