Saccharomyces Cerevisiae - Ideally suited for rich, full bodied red wines with exceptional flavour complexity. Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatiCraft Series during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations. Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain. R56 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol.
Yeast Specification
| Species | Saccharomyces cerevisiae |
|---|---|
| ABV Tolerance | 15% |
| Temp Range | 18–28°C |
| Fermentation Speed | Medium |
| Recommended For | Cabernet 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 Profile | Medium - Complex fruit-driven dark fruit aromatics; promotes structure and longevity |
Rehydration / Usage: None required, add direct to must and stir well.