Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter.
However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% ABV. Ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 80ºC (46ºF) is required.
Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity.
Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations.
Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain.
R56 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol.
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