Saccharomyces cerevisiae — an exceptional strain for full-fruit varietal and country red wines, promoting good structure, balance and colour. The majority of yeast strains strip fruit flavour and colour from the must — not so with VR21, which is particularly noted for preserving the natural fruit characteristics of the grape or country fruit and enhancing palate length.
VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal character while enhancing colour, structure and balance. It's an ethanol-tolerant killer strain capable of fermenting to 15% ABV, with good glycerol production, low volatile acid, zero sulphur dioxide formation and low foaming.
VR21 can ferment between 15–30°C (59–86°F), but best results come from holding 20–24°C (68–75°F) unless cold fermenting is desired for flavour and aroma development.
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, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese. Nitrogen requirement: High. Well-structured, balanced reds with enhanced dark fruit and good palate length; gentle on the must. Killer factor: Positive. |
| Ester Profile | Medium - Dark fruit aromatics; full-bodied dark fruit flavour, gentle on the must |
Rehydration / Usage: None required, add direct to must and stir well.