Vintner's Harvest Yeast - CL23
Saccharomyces Bayanus â€“ Ideal for crisp, fresh dryÂ white/blush and all sparkling wines. Also the bestÂ strain for high alcohol tolerance.
CL23 produces very low levels of fusel oils and other congenerÂ compounds during fermentation and so does not contribute muchÂ to wine flavour or aroma and can therefore be considered to be aÂ particularly neutral / clean fermenter. However CL23 does contributeÂ significantly to the wines structure and ferments out sugars completelyÂ allowing for the driest of wines to be made.
CL23 is noted for its robustness, being able to ferment to 18% abv.Â ethanol, tolerate high free SOÂ² and high levels of other stress factorsÂ such as organic acids, incorrect temperature and pH making CL23Â the strain of choice for high alcohol wines or where uncertain recipesÂ are employed and fermentation reliability is a key factor or where lowÂ temperature fermentation down to 8ÂºC (46 ÂºF) is required. This strain isÂ â€˜fermentation friendlyâ€™ in that it produces zero foam, starts fermentingÂ rapidly so avoids potential bacterial contamination and can be used toÂ re-start stuck fermentations.
In certain situations, CL23 can be used for red winemaking â€“ especiallyÂ where wine structure and dryness are key factors â€“ but a word ofÂ caution, CL23 will take out colour and fruit flavour so recipes should beÂ adjusted accordingly. To appreciate such attributes, split a CabernetÂ Sauvignon Must and ferment out using CL23 versus VR21 â€“ you will notÂ believe both wines came from the same grape.