Yeast

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Keywords
- "Nouveau"
- "QA23 with mouthfeel"
- • Balanced production of esters in higher alcohols
- Acacia Flower
- Aging on Lees
- Almond
- Apricot
- Aroma
- Aromatic
- Aromatic Complexity
- Aromatic Delicacy
- Aromatic Intensity
- Aromatic Stability
- Balance
- Balanced
- Balanced Mouthfeel
- Banana
- Barrel Aging
- Barrel Fermentation
- Berries
- Big Mid-Palate Structure
- Black Fruit
- Black Pepper
- Blackberry
- Body
- Bread Crust
- Bright Fruit
- Butter
- Cherry
- Citronellol
- Citrus Fruit
- Clean
- Clean Aromas
- Clean Minerality
- Cold Temperature Tolerance
- Colour Intensity
- Colour Retention
- Colour Stability
- Complexity
- Creamy
- Crisp
- Degrades Malic Acid
- Delicate
- Dependable
- Difficult Conditions
- Diminishes Bitterness
- Early Drinking
- Early Picking
- Early Release
- Earthy
- Elegance
- Elegant
- Enhance Fruit Flavours
- Ester Production
- Exotic
- Expression of Indigenous Microflora
- Expressive
- Fast
- Fermentation Restart
- Flavour
- Flavour Complexity
- Flavour Intensity
- Floral
- Fore-Mouth Volume
- Fresh
- Fresh Butter
- Fruit
- Fruit Punch
- Fruity
- Full Structure
- Full-Bodied
- Geraniol
- Glycerol Production
- Good Compatibility with Malolactic Bacteria
- Good levels of terpenes
- Good Structure
- Good Weight
- Gooseberry
- Grapefruit
- Hazelnut
- High Glycerol Production
- High β-glucosidase activity
- Honey
- Hot Climate
- Intense
- Intense Fruit Concentration
- Intense Grainy Tannins
- Intense Red Fruit Expression
- Jam
- Lactic Acid Production
- Length
- Length of Finish
- Licorice
- Lime
- Lime Tree Blossom
- Litchi
- Little Temperature Increase
- Long aging
- Long Lag Phase
- Long Maceration
- Low foam producer
- Low pH
- Low relative potential for SO2 production
- Low-Temperature
- Lowers Astringency of Tannins
- Lush Mouthfeel
- Mango
- Masks Green Characteristics
- Mineral
- Morello Cherry
- Mouthfeel
- Mouthfeel Complexity
- Nerol
- Neutral
- No Fermenting Power
- Nutty
- Orange Blossom
- Organic
- Palate Weight
- Passion Fruit
- Peach
- Pear
- Pepper
- Pineapple
- Plum
- Polysaccharide production
- Prise de Mousse
- Protection from Microorganisms
- Quick Start
- Rapid Consumption
- Rapid Fermentation
- Raspberry
- Red Fruit
- Reliable
- Residual Sugar
- Respects Varietal Character
- Rich
- Rich Mouthfeel
- Ripe Aromas
- Ripe Berry
- Ripe Fruit
- Robust
- Rose
- Round
- Rounder Mouthfeel
- Roundness
- Safe
- Sequential Inoculation
- Sharp
- Smoke
- Smooth
- Smooth Tannins
- Smoother Mouthfeel
- Soft Palate
- Soft Tannins
- Spices
- Spicy
- Strawberry
- Strawberry Jam
- Strong 'Wild Ferment' Effect
- Strong Colours
- Strong Fermenter
- Stylish
- Supple
- Tannin Extraction
- Texture Driven
- Toasted Bread
- Tropical Fruits
- Vanilla
- Varietal Aromas
- Varietal Fruit Flavours
- Varietl Aromas
- Vegetal Notes
- Very low production of H2S under low YAN conditions
- Violet
- Volume
- White Peach
- Yellow Fruit
Recommended For:
- Aromatic Rosés
- Aromatic Whites
- Barbera
- Cabernet
- Cabernet Franc
- Cabernet Sauvignon
- Carignan
- Champagne
- Chardonnay
- Chardonnay (Barrel Fermented)
- Chenin Blanc
- Chenin Blanc (Barrel Fermented)
- Cider
- Colombard
- Dessert Wines
- Dry White Wines
- Fruit Wines
- Full-Bodied Red Wines
- Full-Bodied White Wines
- Gamay
- Gamay Noir
- Gewurztraminer
- Grapes Picked Before Optimum Development
- Grenache
- Hard Kombucha
- Hard Seltzer
- Ice Wines
- Late Harvest Wines
- Less Robust Red Grapes
- Marsanne
- Mead
- Merlot
- Modern Aromatic Whites
- Moscato
- Muscat
- Muscat/Moscato
- Nebbiolo
- Neutral Grapes
- Perry
- Petit Shiraz
- Pinot Blanc
- Pinot Gris
- Pinot Noir
- Pinotage
- Red Grapes
- Red Wine
- Red Wines
- Red Wines from Warm/Hot Climates
- Rhone Style Wines
- Riesling
- Rosé Wines
- Rousanne
- Roussane
- Sauvignon Blanc
- Sauvignon Blanc (Tropical Style)
- Semillon
- Shiraz
- Sparkling Wines
- Spirits
- Syrah
- Tempranillo
- Verdelho
- Verdelo
- Vinhos Verdes
- Viognier
- Viognier (Barrel Fermented)
- White Juice
- White Wines
- Young Wines
- Zinfandel
Species
- Blend of Saccharomyces Cerevisiae & Saccharomyces Paradoxus
- Blend of Saccharomyces Cerevisiae and Kluyveromyces Thermotolerans
- Blend of Saccharomyces Cerevisiae, Torulaspora Delbrueckii & Lachancea Thermotolerans
- Blend of Saccharomyces, Torulaspora Delbrueckii & Kluyveromyces Thermotolerans
- Kluyveromyces Thermotolerans
- Metschnikowia fructicola
- Saccharomyces bayanus
- Saccharomyces cerevisiae
- Saccharomyces cerevisiae bayanus
- Saccharomyces cerevisiae cerevisiae
- Saccharomyces Cerevisiae Hybrid
- Saccharomyces cerevisiae var. bayanus
- Saccharomyces cerevisiae var. cerevisiae
- Torulaspora Delbrueckii
Alcohol Tolerance
- 9%
- 10%
- 14.5%
- 14%
- 15%
- 16.5%
- 16%
- 17%
- 18%
- >14%
- Very Weak
Temperature Range
- 0-16°C
- 7-35°C
- 10-27°C
- 10-28°C
- 10-30°C
- 10-32°C
- 10-35°C
- 12-16°C
- 12-25°C
- 12-26°C
- 12-30°C
- 13-22°C
- 13-35°C
- 14-20°C
- 14-22°C
- 14-25°C
- 14-28°C
- 15-20°C
- 15-25°C
- 15-28°C
- 15-30°C
- 15-32°C
- 15-35°C
- 16-22°C
- 16-28°C
- 16-29°C
- 17-29°C
- 17-30°C
- 18-28°C
- 18-30°C
- 18-35°C
- 20-30°C
- >16°C
- Down to 12°C
- Down to 14°C
- Down to 5°C
Nitrogen Requirements
- High
- Low
- Low to Medium
- Medium
- Medium to High

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