Yeast: DR -116 (100g)

R 165.00

R 165.00
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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..

Recommended for

Shiraz, Cabernet Sauvignon, Merlot, Rum, or any red berry fruits.


  • 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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