• Mangrove Jack's Wine Yeast - BV7
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Mangrove Jack's

Mangrove Jack's Wine Yeast - BV7

Mangrove Jack's Wine Yeast - BV7

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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.

Technical characteristics:

  • Nitrogen requirement: Low
  • Recommended temperature range: 15–30°C — ferment below 22°C for best flavour
  • Fermentation speed: Moderate

Browse the full Mangrove Jack's wine yeast range to compare strains. Compare this against every wine yeast we stock →

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Yeast Specification

🌡️15–30°CTemp Range
🍷up to 13% — not particularly ethanol-tolerantABV Tolerance
🔬 SpeciesSaccharomyces cerevisiae
⏱️ Fermentation SpeedModerate
🎯 Recommended ForMerlot, Syrah, Pinot Noir, Chardonnay, Semillon (dual purpose). Enhances volume/intensity for full varietal expression; produces higher alcohols, esters and high glycerol for body and mouthfeel. Ferment below 22°C for maximum flavour development. Nitrogen requirement: Low.
🍑 Ester ProfileMedium - Fully expresses the grape/fruit's natural aroma; rich, expressive flavour and good mouthfeel
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💧 RehydrationNone required, add direct to must and stir well.