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Vitilevure ELIXIR™ | Dry Wine Yeast | 500 g

    Description

    • ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel
    • Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle
    • Enhance aromatic complexity and mouthfeel in your wines

    ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity.

    • Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes.
    • Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture.
    • Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors.
    • Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds.
    • Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development.
    • Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity.

    Applications:

    • White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics.
    • Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish.
    • Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift.
    • Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines.

    Flavor Profile:

    • Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango.
    • Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet.
    • Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions.
    • Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth palate.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
    • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
    • Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
    • Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors.
    • Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.

     

     

    Vitilevure ELIXIR™ | Dry Wine Yeast | 500 g

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      SKU: DYW9904B

      $68.99

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        Description

        • ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel
        • Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle
        • Enhance aromatic complexity and mouthfeel in your wines

        ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity.

        • Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes.
        • Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture.
        • Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors.
        • Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds.
        • Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development.
        • Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity.

        Applications:

        • White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics.
        • Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish.
        • Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift.
        • Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines.

        Flavor Profile:

        • Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango.
        • Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet.
        • Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions.
        • Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth palate.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
        • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
        • Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
        • Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors.
        • Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.

         

         

        Documents
        ACTIVE DRY YEAST SDS ENOLOGY
        VITILEVURE ELIXIR TDS
        Important Warnings & Shipping Info +
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        Shipping Weight: 1.2 lb

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