Description
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Aroma-Enhancing: Produces high levels of esters to deliver fresh, aromatic profiles in neutral and high-yield grapes.
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Highly Resilient: Thrives in harsh conditions—including low temperatures and low nutrients—with an impressive 18% alcohol tolerance.
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Clean & Efficient: Fast-fermenting with low foam, low volatile acidity, and a proven track record for ice wine production.
RV100 is screened by natural fermentation. RV100 has low nutrient requirements and produces more esters, such as isoamyl acetate, hexyl acetate, and phenethyl acetate. These esters bring a fresh aroma to the mouth in neutral or high-yielding grapes. Among the high-ester producing strains, RV100 is the most resistant strain under fermentation conditions such as low turbidity, low temperature, and low fatty acid content. RV100 is also a mature strain for ice wine fermentation.
Fermentation Characteristics
- Fermentation temperature range: 50-85°F (10-35°C)
- Alcohol tolerance: up to 18%vol
- Fermentation speed: fast
- Production of volatile acidity: low
- Production of H₂S: moderate
- Production of foam: low
- Glycerol production: ≥ 6 g/L
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.
