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)

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)

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