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.
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Yeast Specification