Yeast: DR -116 (100g)

R 135.00

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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


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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