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
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Species
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Saccharomyces cerevisise
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Alcohol Tolerance
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Less than 16% |
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Alcohol Yield (% vol/g sugar)
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0.058
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Optimal Temperature
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N.D.
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SO2 Production
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Low
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Glycerol Production
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Medium
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Aromatic Features
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Varietal aromas
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Anthocyanin Absorption
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N.D.
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Special Features
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Recommended for fruity red wines (cherries, black cherry aromas)
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