DR 202 is enhancing red berry, blackberry, black currant, tobacco and prune aromas in red wine. It is recommended to produce red wines with or without wood maturation.
DR 202 has a high alcohol tolerance, good fructose utilization and a stimulating effect on malolactic fermentation, when compared to other red wine strains. It is therefore especially suitable for the vinification of high sugar musts where the resulting high alcohols at the end of fermentation can potentially cause sluggish or stuck alcoholic fermentations and/or problematic MLF's.
Red wine, Rum, and any berry-fruit fermentations.
- For fermentations smaller than 100L: 1 grams per 1L
- For fermentations larger than 100L: 25 grams per 100L
- Min temperature: 20 °C
- Max temperature: 28 °C
- Cold tolerance: 18 °C
- Alcohol tolerance: 16 % v/v
- Osmo-tolerance: 25,8 brix
Fermentation kinetics/rate: Strong fermenter - temperature control is advised
Nutrient demand: Medium
Volatile acidity production: Generally lower than 0,3 g/L
Species: S. cerevisiae