Premium Zinfandel® Saccharomyces cerevisiae
Very high alcohol tolerant (to 19.5%), strong fermenter. This yeast is recommended for the production of high alcohol red wines with body and structure, destined for long maturation. Does not produce elevated acetic acids production associated with higher alcohol fermentations. Employed with VP5, the result can be higher alcohol with more fruity aromas than are often found in high alcohol wines.
Dose:
Red Fermentations = 10-20 g/hL
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Species
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Saccharomyces cerevisise
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Alcohol Tolerance
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Up to 19.5% |
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Alcohol Yield (% vol/g sugar)
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0.059
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Optimal Temperature
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14-35°C
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SO2 Production
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Medium
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Glycerol Production
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High
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Aromatic Features
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Neutral
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Anthocyanin Absorption
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Low
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Special Features
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For high alcohol wines. Low acetic acid production.
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