Premier Rouge Wine Yeast - Red Star

Fermentative Properties

• This strain is a strong fermenter with medium regular kinetics.
• Killer factor neutral but good settlement in recommended parameters.
• Good alcohol tolerance (up to 15% vol.).
• Recommended for fermentation between 17°C and 30°C (64°F to 86°F). Controlled temperature preferred.
• High nitrogen requirement

Organoleptic Properties

• This yeast encourages the development of varietal fruit flavors, balanced by complex and intense aromas (ripe red and black fruit), especially when using grapes from the Cabernet family.
• Ideal for structured red wines with very good polyphenol extraction.
• Provides an improved mouthfeel perception and smooth tannins.

Suggestions of Applications

• Ideal strain for full-bodied reds: Cabernet Sauvignon, Merlot, Cabernet Franc, Zinfandel.
• Premier Rouge gives character to less robust red grapes, or those picked before optimum development.

Dosage

• 0.76 to 1.14 grams per gallon
• 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.)

Recommendations of usage

• Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast.
• Let it rest for 20 minutes.
• Gently stir to complete the yeast rehydration and avoid the formation of clumps.
• Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C.
• Let it rest for another 10 minutes.
• Homogenize and incorporate the yeast starter to the must.

Storage