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.
Browse the full Mangrove Jack's wine yeast range to compare strains.
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.