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Formulated to produce exceptional results with rapid fermentation for most beer recipies
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Saccharomyces Cerevisiae – The ‘only strain’ for Germanic aromatic white wines.
AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.
AW4 is a good fermenter across the range 14 to 30ºC (57 -86ºF), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 – 25ºC (68 -77ºF) range and the pH is above 3.0
Young’s Bordeux Red Wine Yeast is truly a top quality strain that delivers outstanding home wine making results. Some red wine yeast strains on the market will strip out fruit flavour and colour from the must, however the complete opposite is true of this strain. Your wine will retain the viticulture and natural fruit characteristics of the grape and it’s synonymous claret colouring. This yeast will allow you make wines that are full of the balanced soft fruit flavour and character that is associated with traditional old world Bordeux reds. Expect pronounced dark fruit notes on the nose, as well as some spicy characteristics, well balanced wines with good palate length and intense fruit flavours. This medium foaming yeast has the ability ferment up to 15% ABV and produce truly sublime wines suitable for maturation.
Technical Information
Gluten Free
Alcohol tolerance: 15% v/v
Glycerol production: 6g/L
Foaming: Medium
Low production of volatile acids
Low production of SO
Viability: >1.0 x 10 CFU/g
Rehydration
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.
ide range of applications and can also be used when making fruit wines.
Technical Info
Alcohol tolerance: 18% v/v
SO2 tolerance: High
Foaming: Medium
Low production of urea
Low production of fusel oils
Viability: >1.2x 10 CFU/g
Rehydration
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.
Young’s All Purpose Red Wine Yeast is a fantastic, multitalented strain that is capable of working with and enhancing each varietals distinctive character. This steady, stable fermenter will deliver a soft yet well structured red wine. You can expect consistently high results when using this yeast, exceptional when producing fruity reds. Whilst only imposing subtle aroma and flavour compounds on to your wine, the results will show full expression of the grape’s
individual character. Anticipate medium to full bodied wines with good length of palate and a long finish, with the ability to ferment up to 15% ABV, this is a good all rounder when you are unsure which strain to use.
Technical Information
Alcohol tolerance: 15% v/v
Glycerol production: 5g/L
Foaming: Medium/High
Low production of volatile acids
Low production of SO
Viability: >1.0 x 10 CFU/g
Rehydration
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.