Saccharomyces cerevisiae — ideal for full-bodied, full-flavoured dry and sweet white wines. BV7 both preserves and enhances the grape variety and terroir, promoting excellent flavour complexity, good structure and balance, and especially full aromatic flavour. To appreciate its impact, split a Chardonnay must and ferment half with CL23 and half with BV7 — the difference in fruit concentration is remarkable.
BV7 produces a wide range of low-level beneficial congeners such as higher alcohols and esters, plus high glycerol, promoting full body and contributing significantly to mouthfeel, texture and palate intensity. Avoid fermenting above 13% ABV — BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15–30°C (59–86°F), but ferment below 22°C (72°F) for maximum flavour development.
Browse the full Mangrove Jack's wine yeast range to compare strains.
Yeast Specification
| Species | Saccharomyces cerevisiae |
|---|---|
| ABV Tolerance | 14% |
| Temp Range | 14–28°C |
| Fermentation Speed | Medium |
| Recommended For | Merlot, Syrah, Pinot Noir, Chardonnay, Semillon (dual purpose). Nitrogen requirement: Low. Enhances volume/intensity for full varietal expression. Not suitable above 14% ABV. Killer factor: Positive. |
| Ester Profile | Medium - Fully expresses the grape/fruit's natural aroma; rich, expressive flavour and good mouthfeel |
Rehydration / Usage: None required, add direct to must and stir well.