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Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption
CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds.
CR51 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO² production
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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.
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.
Diammonium Phosphate, powder for use in winemaking. This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used by itself or to augment some of the more expensive complete nutrients. At certain stages of fermentation it will help inhibit formation of reduced sulfur compounds.