VP5 500 g

Intense fruity aromas in red wines, good co-inoculation with Premium Zinfandel. Saccharomyces cerevisiae. Currently out of stock

SKU: 5WZZZZZ1377

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)

Overview
Specifications

VP5 Saccharomyces cerevisiae

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)