VINTNER'S HARVEST YEAST - BV7
Saccharomyces Cerevisiae â€“ Ideal for full bodied,Â full flavoured dry and sweet white wines.
BV7 will both preserve and enhance the grape variety and terroir,Â promoting excellent flavour complexity, good wine structure andÂ balance but especially FULL AROMATIC FLAVOUR. To appreciateÂ the impact of BV7, split a chardonnay must, fermenting half with CL23Â and the remainder with BV7 â€“ you will be amazed at the impact of theÂ yeast strain upon fruit concentration.Â
BV7 produces a wide range of low level beneficial congeners such asÂ higher alcohols and esters and high glycerol promoting full body andÂ structure to the wine and contributing significantly to mouth-feel, wineÂ texture and palate intensity.
Avoid fermenting above 13% abv. ethanol, BV7 is not particularlyÂ ethanol tolerant. Acceptable temperature range is 15 to 30ÂºC (59Â -86ÂºF)Â but ferment below 22ÂºC (72ÂºF) for maximum flavour development.