VINTNER'S HARVEST YEAST - R56
Saccharomyces Cerevisiae â€“ Ideally suited forÂ rich, full bodied red wines with exceptionalÂ flavour complexity.
Noted for exceptional depth and flavour complexity, R56 exhibitsÂ complex aromatics during fermentation conferring an old worldÂ quality which one might only expect from natural flora multiple strainÂ fermentations.Â
Unusually for complex aromatic strains, R56 still respects the varietalÂ character of the fruit and confers good structure and balance. R56 isÂ also a high glycerol producing strain.
R56 is a medium rate fermenter with optimal temperature betweenÂ 22 to 30ÂºC (72Â -86ÂºF) which will ferment to 13.5% abv. ethanol.Â