Red is a reliable and robust fermenter with very high alcohol tolerance and the potential to enhance color by not adsorbing high levels of anthocyanins in the grape juice. Red is best suited for varietal winemaking in red grape varietals such as Shiraz/Syrah, Zinfandel, Cabernet Sauvignon, Grenache and Merlot. We do not recommend this yeast for white winemaking due to application trial results achieved.
- Red is a strong fermenter at temperatures of 18-30°C (65-85°F) with a short lag phase.
- Cooler temperatures below 17°C (63°F) result in a more moderate fermentation rate.
- Alcohol tolerance of this yeast can reach up to 15.5-16% v/v.
- Red is a low foaming yeast and hence suitable for barrel fermentations.
Red is considered a medium nitrogen consumer. A fermentation aid is strongly recommended for low nutrient juices and/or high alcohol potential grape juices toward the end of vintage.
PINNACLE STRAIN SELECTION CHART
REHYDRATION & INOCULATION