This strain is known for it’s exceptional reliability and it’s ability to consistently deliver fresh, clean, crisp and robust ciders. It is a very low foaming strain that will ferment between 10 – 35°C, adhering to the ideal fermentation for cider; measured and steady. The flavour characteristics confered by this strain are neutral and clean meaning that the natural flavour of the fruit will be the prominant taste on the palate, guaranteeing a satisfying, well balanced cider. Overall, a classic cider yeast that will ferment to dryness with a delicious, powerful and refreshing fruity finish, perfect for making your own traditional European cider.
Alcohol tolerance: 15% v/v
SO tolerance: High
Low production of urea
Low production of fusel oils
Viability: >1.0x 10 CFU/g
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop
Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.
BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially full aromatic flavour. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration.
BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity.
Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30ºC (59 -86ºF) but ferment below 22ºC (72ºF) for maximum flavour development.