Yeast Recommendations Guide - Rosť & Fruit Wine

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Guide to Rosé & Fruit Wine Yeast Selection

 

Copyright ©2021 The Beverage People, Inc

 

The following list provides varietal recommendations, technical specifications, and other details about the rosé and fruit wine yeast stains we stock at The Beverage People. Click here to go directly to that yeast strain.

 

 


 

Rosé & Fruit Wine Yeast List - Alphabetical


 

71-B (Beaujolais)

#9688 - 5 g

 

Recommended for use with the following grape varietals

 

Sweet Mead, Rosé, Fruit Wine, Sweet White Wine.

Sensory Profile

Known for fermenting fruity rosé wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols.

Other Noteworthy Characteristics

Softens high acid musts by partially metabolizing malic acid. It ferments with average vigor.

Alcohol Tolerance

14%

Temperature Range

59 - 86°F

Good for Late Harvest & Difficult Conditions?

No


 

Epernay II

WY22 - 10 g | WY12 - 4 oz | #10191 - 500 g

 

Recommended for use with the following grape varietals

  

Rosé, Fruit Wine, Cider, Sweet Wines.

Sensory Profile

Known for clean fermentations with moderate levels of fruity esters.

Other Noteworthy Characteristics

This cold tolerant yeast is known to reduce vegetal character. It ferments with slow vigor and can be stopped during fermentation with low temperatures and low nutrient conditions, leaving some residual sugar.

 

Alcohol Tolerance

15%

Temperature Range

50 - 80°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

Melody™

#9232 - 10 g | #9770 - 4 oz | #9224 - 500 g

 

Recommended for use with the following grape varietals

 

Rosé, Chardonnay, Viognier.

Sensory Profile

Known to promote exotic floral, plum, strawberry and other berry aromas in white & rosé wines while increasing acidity. 

Other Noteworthy Characteristics

Melody is a blend of Saccharomyces and non-Saccharomyces wine yeasts. The intention of the introduction of non-Saccharomyces strains into the blend is to bring back the complexity and full potential of a "wild" or traditional fermentation.  Melody is made up of 60% S. cerevisiae, 20% L. thermotolerans, and 20% T. delbrueckii

About Torulaspora Delbrueckii

It is known to increases wine viscosity and fullness due to production of annoproteins and polysaccharides, which can help mask vegetal character.  Known to produce plum-like esters.

About Lachancea Thermotolerans

Produces lactic acid.  During the fermentation, the lactic acid is then converted partially to ethyl lactate which provides aromatics of strawberry and other red berries.  Increases total acidity due to the lactic acid formation.

Alcohol Tolerance

17%

SO2 Tolerance

The "wild strains" are sensitive to SO2.  Limit SO2 addition to 30 ppm maximum at crush.

Temperature Range

59 - 82°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

QA23

WY65 - 10 g | WY67 - 4 oz | WY64B - 500 g

 

Recommended for use with the following grape varietals

  

Sauvignon Blanc, Chardonnay, Rosé, Gewürztraminer, Pinot Blanc, Cider.

Sensory Profile

QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character and assists in the tropical thiol profile of other wines.

Other Noteworthy Characteristics

This yeast produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties. It ferments with high vigor and low to moderate nitrogen demand.

Alcohol Tolerance

16%

Temperature Range

59 - 90°F

Good for Late Harvest & Difficult Conditions?

Yes


 

Steinberger

WY29 - 10 g | WY19 - 4 oz | WY09B - 500 g

 

Recommended for use with the following grape varietals

 

Riesling, Pinot Gris, Gewürztraminer, Rosé.

Sensory Profile

Steinberger's beta-glucosidase activity contributes elegant aromas, especially in aromatic white wines.

Other Noteworthy Characteristics

This yeast produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties such as Riesling. It has high SO2 tolerance. It ferments with slow vigor at cool temperatures and can be stopped during fermentation with low temperatures and low nutrient conditions, leaving some residual sugar.

Alcohol Tolerance

13%

Temperature Range

59 - 77°F

Good for Late Harvest & Difficult Conditions?

No