Description
Young’s Burgundy Red Wine Yeast is noted for it’s exceptional ability to produce medium to full bodied distinctive red’s with exceptional depth of flavour and complexity. This strain creates beautiful food-friendly and versatile wines. It respects the varietal character of the grape, conferring good structure and balance on the palate. Nothing quite compares to the aroma of a great red Burgundy and your wine won’t disappoint here – the most aromatic of the strains, you can expect elegant but full fruity notes full of old world quality and charm true to the grape’s terroir. A stable, regular medium strength fermenter this dependable strain will ferment up to 13.5% across a range of varietals.
Technical Information
Gluten Free
Alcohol tolerance: 13.5% v/v
Glycerol production: 5g/L
Low production of volatile acids
Low production of SO
Viability: >1.0x 10 CFU/g
Wild yeast: 1 per millin
Rehydration
During yeast manufacture, special processes are employed to promote very high levels of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose achieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.
