CVRP is the perfect strain for winemakers seeking consistent fermentations with clean, fruit-driven aromatic profiles
Whether crafting a bold Cabernet Sauvignon, a crisp Pinot Grigio, or a fresh rosé, CVRP ensures purity, structure, and vibrant expression in every glass
Enhance fermentation efficiency and amplify fruit-forward aromatics
CVRP is a robust Saccharomyces cerevisiae strain developed to deliver clean, efficient fermentations across a broad spectrum of wine styles. Selected for its steady fermentation kinetics and low volatile acidity production, CVRP enhances varietal fruit expression while contributing to a balanced mouthfeel and refined structure. Its high polysaccharide production results in wines with decreased astringency and bitterness, stable color, and complex, ripe fruit flavors.
Clean Fermentation Profile: Promotes crisp, fruit-forward expressions with minimal off-flavors.
Enhanced Ester Production: Amplifies red fruit, stone fruit, and citrus notes, creating vibrant aromatics.
Alcohol Tolerance: Efficiently ferments up to 16% ABV, suitable for a variety of wine styles.
Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for fermentation strategies.
Low Volatile Acidity: Minimizes acetic acid production for a cleaner, purer wine profile.
High Flocculation: Settles quickly post-fermentation, allowing for easier clarification and reduced sediment.
Applications:
Red Wines: Exceptional for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit intensity and structure.
White Wines: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, delivering bright, clean fruit expressions.
Rosé Wines: Brings forward fresh berry aromas and a crisp finish, perfect for modern rosé profiles.
Fortified Wines: Handles higher alcohol levels gracefully, maintaining balance and aromatic integrity.
Flavor Profile:
Red Fruit Dominance: Bold expressions of cherry, strawberry, and raspberry, ideal for fruit-forward reds and rosés.
Citrus & Stone Fruits: Subtle notes of peach, nectarine, and lemon zest for added complexity.
Balanced Acidity: Preserves natural acidity, resulting in a crisp and refreshing finish.
Clean Finish: Promotes clarity and structure, avoiding harshness and off-flavors during fermentation.
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 for optimal cell health and complete fermentation, especially in low-nitrogen musts.
Fermentation Temperature: Maintain between 64°F and 86°F (18°C and 30°C) to enhance ester production and prevent off-flavors.
Aging Potential: Suitable for both early-drinking wines and those intended for short-term aging, preserving vibrant fruit character and clarity.
RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel
Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality
Enhance color stability and elevate red fruit aromatics in your wines
RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth.
Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum.
Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity.
Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish.
Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies.
Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors.
Applications:
Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure.
Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel.
Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés.
Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time.
Flavor Profile:
Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile.
Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character.
Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging.
Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color stabilization.
Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior.
Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention.
Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.
NT116 is the ideal choice for winemakers aiming to craft vibrant, fruit-forward wines with balanced mouthfeel and expressive aromatics
Whether perfecting a Cabernet Sauvignon, enhancing the brightness of Chardonnay, or crafting a crisp Rosé, NT116 delivers consistency, clarity, and exceptional flavor in every batch
Vibrant aromatics and enhanced mouthfeel for premium red and white wines
NT116 is a high-performance wine yeast strain selected for its ability to elevate fruit aromatics and enhance mouthfeel across a wide range of wine styles. This strain excels in extracting rich color and promoting structured tannin development in red wines while boosting fresh, vibrant fruit notes in white wines. Its steady, reliable fermentation process ensures clean, crisp flavors with excellent clarity.
Enhanced Fruit Expression: Amplifies berry, cherry, and stone fruit notes in red wines, while delivering apple, citrus, and floral aromas in whites.
Superior Mouthfeel: Promotes a smooth, rounded palate with well-integrated tannins.
Alcohol Tolerance: Effective up to 15% ABV, allowing for full-bodied wine production.
Temperature Range: Performs optimally between 59°F (15°C) and 86°F (30°C), providing flexibility for various winemaking conditions.
Medium Flocculation: Supports good clarity and stable sedimentation post-fermentation.
Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity.
Applications:
Cabernet Sauvignon & Merlot: Enhances bold fruit expressions and supports structured tannins.
Syrah & Zinfandel: Brings forward dark berry notes with rich complexity.
Chardonnay & Sauvignon Blanc: Promotes vibrant apple and citrus aromatics with a clean finish.
Rosé Wines: Elevates fresh berry flavors with a bright, crisp profile.
Fruit Wines: Ideal for capturing pure, expressive fruit characteristics.
Flavor Profile:
Red Wines: Highlights blackberry, cherry, and plum with a smooth, structured finish.
White Wines: Enhances apple, citrus, and floral notes for a crisp, refreshing profile.
Full Mouthfeel: Promotes enhanced body and smooth tannin integration.
Bright Aromatics: Preserves varietal purity and fresh fruit character.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development.
Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to support strong fermentation.
Fermentation Temperature: Maintain between 59°F and 86°F to optimize fruit expression and mouthfeel.
Aging Potential: Suitable for both early-drinking wines and age-worthy reds.
NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel
Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness
Maximize aromatic complexity and mouthfeel in white and Rosé wines
Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish.
High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet.
Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics.
Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body.
Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness.
Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity.
Applications:
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes.
Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish.
Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel.
Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma.
Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth.
Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity.
Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured 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 prevent sluggish fermentation and optimize ester production.
Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors.
Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.
R-HST was selected for its exceptional oenological properties in Riesling from trials conducted 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other Saccharomyces cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST produces crisp, premium white wines intended for aging. R-HST is best used when the most transparency between a fruit and a finished wine is sought. This can be useful for showcasing quality fruit and terroir differences, as well making sure original fruit characters are retained in a final blend. Best results from 50 to 86 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF
TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish
Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage
Vibrant fruit expression and silky mouthfeel for stunning wines
TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish.
High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile.
Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience.
Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity.
Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors.
Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.
Applications:
White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics.
Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish.
Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics.
Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet.
Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity.
Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth.
Silky Texture: Promotes glycerol production, providing a smooth, rounded mouthfeel.
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 59°F and 77°F to optimize ester formation and aromatic clarity.
Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.
Made from high-quality Slavonian oak sustainably sourced from Hungarian forests
Superior in long term storage due to the tight grain and slow release of phenolic compounds
Equivalent or superior quality compared to French Oak barrels at a much more affordable cost
Zinc-plated steel barrel hoops for corrosion resistance
Coopered by the world-renowned Balazs Nagy
Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy. These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.
Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.
As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April. Once the wood is sourced, it is air dried and aged for 24-28 months before cooperage.
Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests.
112 L (29.6 gal)
Height - 29.53"
Head Diameter - 17.33"
Abdomen Diameter - 21.65"
Stave Thickness - 7/8 - 1"
Empty Weight - 73 lbs
Bung Hole - 45 mm
Medium Long Toast
Barrel hoops made from zinc-plated steel for corrosion resistance
VL3 is a Bordeaux isolate that was selected following in-depth research identifying the molecules responsible for Sauvignon Blanc aroma. VL3 was found to enhance Sauvignon Blanc varietal characters and aromas (Mercaptopentanone, Mercaptohexanol, etc.) Subsequent experimentation has found this to be true of other white varietals such as Riesling, Pinot Gris, and Pinot Blanc as well. VL3 is well suited to aging on the lees and produces very low levels of VA and SO2. A premier yeast for Sauvignon Blanc fermentation worldwide. It is important to note that many of the sought after compounds that are enhanced by VL3 are actually sulfur based, so the use of oxygen and or Cu (copper) will effectively diminish or even remove them from the final wine if used in excess. Therefore, the use of nutrients is strongly recommended to avoid any H2S problems that would require oxygen or Cu to counteract. Best results from 60 to 68 degrees F, with an alcohol tolerance to 14%. Download the PDF Download the PDF
MT was selected in Saint Emilion by the ITV Bordeaux and Martin Vialatte Oenologie in collaboration with the INRA Montpellier for its' ability to enhance varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Although highly recommended for Merlot and Cabernet Sauvignon, MT also does well in most red programs where a "soft, fresh bowl of berries" element is needed/desired either by itself or as part of a blend. Wines made with MT show good colour stability along with enhanced tannic structure and rich mouthfeel, making MT an ideal compliment to winemaking styles destined for aging. Although MT's fermentation kinetics are steady and its' alcohol tolerance is fairly high, it will still benefit from a balanced nutrient strategy, especially in musts with low available nitrogen and a high potential alcohol. Best results from 59 to 90 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF
BRG is the ideal choice for winemakers dedicated to crafting powerful, structured red wines with deep aromatic complexity and lasting color stability
Whether perfecting a Cabernet Sauvignon, crafting an elegant Bordeaux blend, or aging a robust Syrah, BRG brings depth, character, and elegance to every vintage
Enhance complexity and deepen aromatics in bold red wines
BRG is a premium wine yeast strain meticulously developed to amplify color stability, tannin structure, and aromatic depth in robust red wines. Engineered for optimal polyphenol extraction and balanced fermentation kinetics, BRG brings forth rich expressions of dark berries, spice, and earthy undertones. Ideal for winemakers focused on crafting full-bodied reds with strong aging potential and intense flavor complexity.
Enhanced Polyphenol Extraction: Promotes deep color intensity and tannin structure in red wines.
Rich Aromatic Profile: Amplifies blackberry, plum, black cherry, and cassis notes with hints of tobacco and leather.
Alcohol Tolerance: Supports ABV levels up to 15%, suitable for full-bodied and high-alcohol red wines.
Temperature Range: Ferments optimally between 64°F (18°C) and 82°F (28°C), allowing for flexible fermentation strategies.
Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors.
Medium to High Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.
Applications:
Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and structured mouthfeel.
Barrel-Aged Reds: Exceptional for wines destined for oak maturation, with deep flavors that integrate beautifully over time.
Fortified Reds: Handles higher alcohol environments gracefully, ideal for Port-style and Amarone-style wines.
Bordeaux Blends: Amplifies structure and aromatics in Cabernet Franc, Petit Verdot, and Malbec for age-worthy complexity.
Flavor Profile:
Dark Berry Concentration: Intense expressions of blackberry, plum, black cherry, and cassis dominate the palate.
Spice & Earthiness: Notes of tobacco, cedar, black pepper, and leather add layers of depth.
Silky Tannins: Enhances mouthfeel with smooth, integrated tannins, providing balance and structure.
Deep Color Stability: Encourages anthocyanin preservation, resulting in vibrant, long-lasting color.
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 prevent sluggish fermentation, particularly in high-sugar musts.
Fermentation Temperature: Maintain between 64°F and 82°F for maximum color extraction and aromatic preservation.
Extended Maceration: Ideal for extended maceration techniques to enhance color and tannin complexity.
An interesting yeast which can reduce the sensation of acidity and astringency in red wines from difficult conditions such as high acidity. Delicate fruit-forward aromas of cherry, blackberry, plum, and ripe fruits will be present in wines fermented using this yeast. Floral characteristics such as wild violet, as well as spice and vanilla have also been noted. This yeast is perfect for Sangiovese, hybrids, roses, and other light reds. The RBS strain will work well in conjunction with malolactic fermentation. Best fermentation results within 61-82°F. This is a moderate fermenter with medium nutrient requirements, capable of withstanding alcohol content up to 16%. Download the PDF Download the PDF
RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential
Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage
Elevate the boldness and complexity of Rhône-style wines
LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance.
High Polyphenol Extraction: Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel.
Aromatic Complexity: Promotes intense expressions of blackberry, plum, black cherry, and hints of spice.
Alcohol Tolerance: Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts.
Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development.
Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors.
Short Lag Phase & High Fermentation Vigor: Initiates fermentation rapidly and maintains consistent kinetics.
Applications:
Rhône Reds: Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins.
Full-Bodied Reds: Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired.
Barrel-Aged Wines: Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak.
Fortified Reds: Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration.
Flavor Profile:
Dark Fruit Dominance: Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile.
Spice & Earthiness: Subtle layers of black pepper, anise, and leather add depth and complexity.
Silky Tannins: Promotes smooth, well-structured tannins, providing excellent aging potential.
Deep Color Stability: Supports anthocyanin preservation, resulting in vibrant, long-lasting color.
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 kinetics and prevent sluggish behavior.
Fermentation Temperature: Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation.
Extended Maceration: Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.
The optimal choice for winemakers looking to enhance the aromatic complexity and clean, vibrant character of their wines
Whether you’re crafting a bright Sauvignon Blanc, a floral rosé, or an aromatic light red, PERSY delivers exceptional clarity, mouthfeel, and aromatic expression in every bottle
Craft elegant, aromatic wines with exceptional fruit expression
PERSY is a premium Saccharomyces cerevisiae yeast strain meticulously selected for its ability to enhance aromatic intensity, mouthfeel, and fermentation reliability. Specially engineered for white wines, rosé wines, and aromatic light reds, PERSY excels at releasing bound aroma compounds, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elegance. Its clean fermentation profile and moderate ester production make it ideal for wines where freshness and varietal character are paramount.
High Ester Production: Elevates floral and fruit-driven aromatics, with dominant notes of passion fruit, lychee, and peach.
Clean Fermentation: Minimal volatile acidity and low SO₂ production ensure a pure expression of the grape.
Balanced Mouthfeel: Promotes polysaccharide synthesis, adding body and smoothness to the wine.
Alcohol Tolerance: Supports ABV levels up to 15%, perfect for light to medium-bodied wines.
Temperature Range: Optimally ferments between 57°F (14°C) and 68°F (20°C), preserving aromatic integrity.
Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring cleaner, crisper finishes.
Applications
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit notes and floral complexity.
Rosé Wines: Adds layers of red berry and citrus aromas, with a fresh, crisp mouthfeel.
Aromatic Reds: Suitable for Gamay and Pinot Noir, boosting delicate floral and berry aromatics.
Sparkling Wines: Enhances freshness and aromatic lift in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile
Tropical Fruits: Rich expressions of passion fruit, lychee, and mango deliver a lush, aromatic bouquet.
Citrus & Floral Notes: Highlights lemon zest, orange blossom, and subtle honeysuckle.
Clean, Crisp Finish: Preserves natural acidity, delivering a refreshing, structured mouthfeel.
Silky Texture: Promotes glycerol production, adding smoothness and a balanced 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 ensure robust fermentation, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain between 57°F and 68°F to maximize ester production and prevent off-flavors.
Aging Potential: Suitable for fresh, vibrant wines designed for early consumption, while retaining aromatic lift over time.
T73 is the optimal choice for winemakers aiming to craft bold, fruit-driven red wines with exceptional color stability and a smooth, structured mouthfeel
Whether perfecting a classic Cabernet Sauvignon, refining a rich Syrah, or enhancing a Mediterranean blend, T73 brings powerful expression and balance to every vintage
Enhance aromatic intensity and structured mouthfeel in red wines
T73 is a robust, high-performance wine yeast strain developed to amplify aromatic complexity, color stability, and mouthfeel in a variety of red wine styles. Isolated by the University of Valencia in collaboration with Lallemand, this Saccharomyces cerevisiae bayanus strain is particularly suited for wines produced in warmer climates, promoting deep color extraction and fruit-forward profiles.
Enhanced Color Extraction: Promotes anthocyanin stability, resulting in rich, long-lasting color intensity.
Fruit-Forward Aromatics: Accentuates notes of ripe berries and plums, creating a bold, fruit-driven bouquet.
Structured Mouthfeel: Encourages polysaccharide and glycerol production, contributing to a smooth, full-bodied palate.
Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 65°F (18°C) and 90°F (32°C), allowing flexibility in fermentation strategies.
Low Nitrogen Demand: Exhibits extremely low nitrogen requirements, facilitating fermentation in musts with limited nutrients.
Dominance Over Indigenous Microflora: Quickly establishes dominance in the must, reducing the risk of undesirable microbial activity.
Applications:
Full-Bodied Red Wines: Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing structure and deep fruit complexity.
Mediterranean Reds: Grenache, Mourvèdre, and Tempranillo, bringing forward robust tannins and rich berry notes.
Barrel-Aged Wines: Integrates well with oak aging, complementing toasted oak, spice, and vanilla nuances.
Blended Reds: GSM blends, Super Tuscans, and Meritage, elevating balance and aromatic intensity.
Flavor Profile:
Dark Berry Concentration: Intense expressions of blackberry, plum, and black cherry dominate the palate.
Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco add layers of complexity.
Velvety Tannins: Enhances mouthfeel with smooth, integrated tannins, perfect for structured, age-worthy reds.
Deep Color Stability: Supports anthocyanin preservation, ensuring vibrant, long-lasting color.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent 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 support robust fermentation and prevent sluggish kinetics.
Fermentation Temperature: Maintain between 65°F and 90°F to optimize polyphenol extraction and aromatic preservation.
Extended Maceration: Ideal for long maceration periods, deepening color and enhancing tannin structure.
