Mangrove Jack's Wine Yeast - VR21

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.

Technical characteristics:

• Nitrogen requirement: High
• Killer factor: Positive
• Optimal pH range: 3.0–6.0
• Recommended temperature range: 18–28°C (opt 24°C)
• Flocculation: Low

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