Young’s Burgundy Red Wine Yeast is noted for it’s exceptional ability to produce medium to full bodied distinctive red’s with exceptional depth of flavour and complexity. This strain creates beautiful food-friendly and versatile wines. It respects the varietal character of the grape, conferring good structure and balance on the palate. Nothing quite compares to the aroma of a great red Burgundy and your wine won’t disappoint here - the most aromatic of the strains, you can expect elegant but full fruity notes full of old world quality and charm true to the grape’s terroir. A stable, regular medium strength fermenter this dependable strain will ferment up to 13.5% across a range of varietals.
Alcohol tolerance: 13.5% v/v
Glycerol production: 5g/L
Low production of volatile acids
Low production of SO
Viability: >1.0x 10 CFU/g
Wild yeast: 1 per millin
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound - Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort - there is now no advantage in doing this even for high alcohol wines.