Used for Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay. This yeast can ferment up to 16% alcohol when aerated and kept below 82 degrees F. In red wines, it develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate it contributes to big mouthfeel and intense fruit concentration. When used for white wines, sensory descriptors include butterscotch, hazelnut and almond aromas.
How to Use
Our Yeast Recommendation Chart provides specifications about alcohol tolerance, temperature range, nutrient needs, vigor, and much more. It will allow you to compare our whole selection of available strains and narrow down to the perfect yeast choice.
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