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 Re-start Wine Yeast is the perfect strain for completing fermentations that are sluggish or have completely stopped. This yeast has the capabilities to kick start and dominate the fermentation, fermenting to dryness up to a possible 18% ABV. This innovative, fermentation-friendly yeast will start work quickly and produce low foam overcoming difficult fermentation conditions and delivering a consistently clean and fresh tasting wine. This strong, forceful strain is suitable for use with any red, white or rose wine it is easily handled and confers very neutral flavour and aroma characteristics. Due to it’s rapid re-activation properties it will avoid negative wine influencers such as excessive SO production, colour oxidation and flavour loss commonly associated with sluggish fermentations.
Alcohol tolerance: 18% v/v
SO tolerance: High
Low production of fusel oils
Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour.
The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length.
VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance.
VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulfur dioxide formation and low foaming.
VRE21 is capable of fermenting between 59 – 86°F but best results are achieved when a temperature between 68 – 75.2°F is maintained, unless cold fermenting is desired for flavour/aroma development.