A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV
Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more.
Alcohol Tolerance: 18% ABV
Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 14 – 28°C (57 – 82°F).
Storage Recommendations: Store in a cool, dry place.
YEAST CLASSIFICATION: Saccharomyces bayanus
RECOMMENDED TEMPERATURE RANGE: 14 – 28°C (57 – 82°F)
REHYDRATION: None required, add direct to grape must and stir well
KILLER FACTOR: Positive
ALCOHOL TOLERANCE: 18% ABV
VIABLE YEAST CELLS: >1 x 1010 cells per gram
DRY WEIGHT: 92 – 96%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <5 x 104 cfu/gram
GMO STATUS: GMO Free
This strain exhibits relatively neutral sensory characteristics, so aroma would be from the grapes/fruit alone.
High glycerol production allows good enhancement to mouthfeel of a wine, but impact on flavour profile is relatively low. This strain makes robust, well structured wines.
HIGHER ALCOHOL WINES:
Ideal for high alcohol wine of all styles up to 18% ABV, this sensory neutral strain balances the alcohol with a positive contribution to body and mouthfeel.
For technical characteristic information such as cell count, attenuation, temperature tolerance and much more – please download the pdf below
Technical characteristic: Yeast Profile Document
|Yeast Name||Yeast Description||Wine Style|
|CL23||A multi-purpose strain with a very neutral sensory impact, suitable for most wine styles but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.||Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more.|
|AW4||A highly aromatic strain suitable for white & rosé wines, this moderate fermenting yeast confers fragrant aromatic esters to the wine which enhance varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape, or to enhance where the grape itself is lacking||Suitable for Sauvignon Blanc, Semillon, Riesling, Dessert Wine and more.|
|CY17||A white wine strain for making both dry and sweet wines, and also rosé wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics||Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Gewurztraminer, and more.|
|MA33||This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.||Suitable for Zinfandel, Fruit wines and more.|
|BV7||A multi-purpose strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good body and structure, whilst still preserving and respecting the natural flavour and aroma characteristics of the grape. Its multi-purpose nature makes it a great fit for Merlot, Syrah and Pinot Noir, as well as whites like Chardonnay and Pinot Gris. It is also a good fit for Cabernet Sauvignon.||Suitable for Merlot, Syrah, Pinot Noir, Chardonnay, Semillon and more.|
|CR51||A strain suitable for red wines, especially those intended to be light, fresh and fruity. This moderate fermenting strain produces soft, velvety-smooth wines, with aromatic enhancement of red berry fruit notes||Suitable for Grenache, Gamay, Pinot Noir and more.|
|VR21||A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape.||Suitable for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more.|
|R56||A strain suitable for red wines which enhances body and mouthfeel, develops complex fruit flavours/aromas, and promotes structure and longevity. This moderate fermenting yeast is ideal for both new and old world styles, producing complex and interesting fruit-driven red wines.||Suitable for Cabernet Sauvignon, Merlot, Malbec, Nebbiolo, Zinfandel, Tempranillo, red fruit wines and more.|
|SN9||A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.||Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more|
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