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Red Star Yeast and Products was the former division of Sensient Technologies (formerly Universal Foods), which distributed the Red Star brand. Red Star Yeast was then sold to French-based Lesaffre Group in 2001. In 2004, Lesaffre and Archer Daniels Midland Company (ADM) created the joint venture that the company operates under today.
Schizosaccharomyces, the only wine yeast that reproduced by fission whereas most wine yeast reproduce by budding. [4] Zygosaccharomyces, very alcohol-tolerant and can grow in wines up to 18% v/v. Additionally this yeast can survive in extremely high sugar levels (as much as 60% w/w or 60 Brix) and is very resistant to sulfur dioxide. [4]
Bottles of Red Star erguotou at 53% abv. Erguotou (Chinese: 二锅头; pinyin: èrguōtóu; lit. 'second pot head', 'i.e. second distillation') is a style of qingxiang baijiu originating in Beijing and primarily made in the region surrounding. [1] [2] The process of erguotou production is what sets it apart from other qingxiang baijiu's like ...
In 2004, it formed a North American joint-venture with Archer Daniels Midland, known as Red Star Yeast. [5] In 2006, the end of the malt business, via its subsidiary International Malting Company (IMC), then the fifth largest maltster in the world, created tension among the family shareholders. [6] IMC was acquired at 100% by ADM.
The first batch of erguotou was produced in September and named Hong Xing (红星;"Red Star") in honor of the founding of the republic. The soon to be iconic label was designed by a Japanese Red Army enlistee named Sakurai. [3] Hongxing became one of the first trademarks registered in the nation in 1951 and demand for the drink only grew.
For example, the preservatives added to white wine are mainly ascorbic acid (vitamin C) and sorbic acid. [13] Ascorbic acid is used as an antioxidant, while sorbic acid is used to inhibit the growth of yeast in white wine. [3] Sorbic acid cannot be used in red wine because it can cause pollution.