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.
Alcohol tolerance: 15% v/v
Glycerol production: 5g/L
Low production of volatile acids
Low production of SO
Viability: >1.0 x 10 CFU/g
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.
The Rioja valley in Spain produces excellent red wines (where Beaverdale get their grapes from). To be called a Rioja they have to be made in this area. About a dozen different varieties of grapes go into the making of Rioja wines. All commercially produced Riojas will spend a year in fermenting tanks