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    • VP5 500 g
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    Picture of VP5 500 g

    VP5 500 g

    Intense fruity aromas in red wines, good co-inoculation with Premium Zinfandel. Saccharomyces cerevisiae. Currently out of stock
    SKU: WZZZ1377
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    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

    SpeciesĀ 

    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)

    MSDS

    TECH INFO SHEET

    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

    SpeciesĀ 

    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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