VP5 500 g
Intense fruity aromas in red wines, good co-inoculation with Premium Zinfandel. Saccharomyces cerevisiae. Currently out of stock
SKU: WZZZ1377
VP5 Saccharomyces cerevisiae
Produces intense, fruity aromas in red wines. Promotes the expression of red berry, cherry aromas in red grapes. Excellent co-inoculant with Premium Zinfandel, this yeast will preserve the fruity, fresh aromas often lost in higher alcohol red wines.
Dose:
- Red Fermentations = 10-20 g/hL
Species | Saccharomyces cerevisise |
Alcohol Tolerance | Less than 16% |
Alcohol Yield (% vol/g sugar) | 0.058 |
Optimal Temperature | N.D. |
SO2 Production | Low |
Glycerol Production | Medium |
Aromatic Features | Varietal aromas |
Anthocyanin Absorption | N.D. |
Special Features | Recommended for fruity red wines (cherries, black cherry aromas) |