Description
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Superior Color & Aroma: Maximizes tannin extraction and elevates aromatic compounds for vibrant, full-bodied wines with clean fruit expression.
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Robust Performance: Ferments reliably up to 18% ABV (50-85°F) while keeping volatile acidity, H₂S, and foam production exceptionally low.
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Enhanced Mouthfeel & Structure: Generates abundant polysaccharides and glycerol (≥ 8 g/L), naturally optimizing conditions for subsequent malolactic fermentation.
RV002 is a natural fermentation strain, this yeast demonstrates reliable safety, consistent performance and complete fermentation characteristics. It exhibits outstanding tannin and color extraction capacity while generating abundant polysaccharides. The strain significantly enhances wine coloration, particularly in red wines, contributing to well-structured, full-bodied wines with pronounced fruit expression, clean varietal character and harmonious palate. Its remarkable aroma-enhancing properties elevate diverse aromatic compounds. The yeast displays favorable flocculation behavior during late fermentation with stable pigment retention. The higher alcohols and amino acids released through autolysis provide optimal conditions for subsequent malolactic fermentation while minimizing exogenous interference.
Fermentation Characteristics
- Fermentation temperature range: 50-85°F (10-35°C)
- Alcohol tolerance: up to 18%vol
- Nitrogen requirement: moderate
- Production of polysaccharides: high
- Production of volatile acidity: low
- Production of H₂S: low
- Potential for SO₂ production: low
- Production of foam: low
- Competitive factor: neutral
- Glycerol production: ≥ 8 g/L
Application Features
This yeast can be used to produce high-quality red wine. It has killer activity and extraction of anthocyanins and tannins is high. It helps produce wines with typicality, intense aroma and stable pigment, especially the famous red grape varieties such as Cabernet Sauvignon, Cabernet Franc, Cabernet Sauvignon and Pinot Noir. It is a preferred strain in brewing of high-grade red wines.
Protocol for Use
1. Rehydration Without Yeast Nutrition
Dosage: 20 to 40 g/hL
Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).
Resuspend the yeast by gently stirring, and wait for 20 minutes.
Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature.
Inoculate into the juice/must.
2. Rehydration with Nutri-Rehyd
In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.
Dosage
20 to 40 g/hL
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Reds
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Roses
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Whites
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Sparklings
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Ferm Speed
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Nitrogen Need
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Sensory Effect
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★★★
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★★★
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★★★
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★★★★
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Moderate
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Medium
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EVC
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Note:
★★★★=Best Recommendation
EVC=Enhances Varietal Character
Storage and Shelf Life
Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).
Tips
The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.
Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.
The rehydration process must not exceed 30 minutes.
