Mangrove Jack's Wine Yeast - R56

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.

Technical characteristics:

• Recommended temperature range: 22–30°C (opt 24°C)
• Fermentation speed: Medium rate
• Nitrogen requirement / flocculation: Not published by Mangrove Jack's for this strain

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