Varietal Enhancing Yeasts in RQ 2024 Kits
Crafting flavorful wine requires the highest quality must. In addition, using the right yeast is essential to enhance the wine’s complexity. During fermentation, yeast produce small amounts of volatile compounds that contribute characteristics to a wine’s aromas and flavors. Some of the most important flavor compounds are called esters, aldehydes and ketones. Advances in the understanding how yeast control the formation of these aroma compounds has lead to the development of yeast strains which can alter or emphasize various aromatic notes in the wine.
Bourgovin RC 212
This yeast was specifically developed in Burgundy, France for red wine fermentations to enhance varietal character by emphasizing ripe berry and fruit aromas. It also promotes good color stability and extraction.
LALVIN DV10™ is well known for its ability to conduct reliable, clean, and fast fermentations while respecting varietal character. It is frequently used in Chardonnay, sparkling base, Gewürztraminer, Pinot gris, Pinot Blanc, fruit wines, and cider. The origin of this yeast is Epernay, France.
This yeast Originating from the Vinho Verde region of Portugal, the QA23 was selected for enhancing the flavors and aromas of grapes utilized in the production of premium white wines. Recommended for styles such as, Chardonnay, Sauvignon Blanc, Chenin Blanc, Colombard and Semillon, the QA23 produces fresh, fruity and clean wines.