Yeast: DR -116 (100g)
A hybrid strain developed to produce full-bodied, aged red wines with dark and red fruit aromas.
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RD-116's tolerance of high sugar musts and high alcohol concentrations makes it very suitable for the production of full-bodied red wines destined for wood maturation. RD-116 promotes blackberry and blackcurrant aromas in Shiraz and Cabernet Sauvignon, and red berry aromas in Merlot..
Shiraz, Cabernet Sauvignon, Merlot, Rum
For fermentations smaller than 100L
1 gram per 1L
For fermentations larger than 100L
30 grams per 100L
Min temperature: 13 °C
Max temperature: 28 °C
Cold tolerance: 11 °C (ideal for cold soaking)
Alcohol tolerance: 16 % v/v
Osmo-tolerance: 26 brix
Fermentation kinetics/rate: Very strong fermenter - cold fermentation is advised
Nutrient demand: Medium
Volatile acidity production: Generally lower than 0,3 g/L
Species: S. cerevisiae
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