Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders.
If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine.
SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth.
SN9 is another strain 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. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10OC (50OF) is required.
This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains.
SN9 is ideal for restarting stuck fermentations.
Saccharomyces Cerevisiae – For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavor characteristics. CY17 is also noted for high glycerol formation, further enhancing sweetness.
This is a slow fermenter compared to all other strains in the Mangrove Jack’s range, typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26ºC (72 -78ºF) range. Dropping the temperature below 15ºC (59ºF) two thirds of the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation).
CY17 is also excellent for sweet sparkling wines, but CL23 must be employed for the bottle fermentation stage.
Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed
Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate.
MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27OC (64 -80OF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2
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.
Alcohol tolerance: 15% v/v
Glycerol production: 6g/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.