Saccharomyces cerevisiae — ideally suited to rich, full-bodied red wines with exceptional flavour complexity. R56 exhibits complex aromatics during fermentation, conferring an old-world quality that you might only expect from natural-flora, multiple-strain fermentations. Unusually for a complex aromatic strain, R56 still respects the varietal character of the fruit and confers good structure and balance. It's also a high-glycerol-producing strain.
R56 is a medium-rate fermenter with an optimal temperature of 22–30°C (72–86°F), fermenting up to 13.5% ABV.
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Yeast Specification
18–28°CTemp Range
15%ABV Tolerance
🔬 SpeciesSaccharomyces cerevisiae
⏱️ Fermentation SpeedMedium
🎯 Recommended ForCabernet Sauvignon, Merlot, Malbec, Nebbiolo, Zinfandel, Tempranillo, red fruit wines. Nitrogen requirement: Low. Enhances body/mouthfeel, complex fruit flavours; ideal for new and old world styles. Killer factor: Sensitive.
🍑 Ester ProfileMedium - Complex fruit-driven dark fruit aromatics; promotes structure and longevity
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💧 RehydrationNone required, add direct to must and stir well.