Bouquet Dry Wine Yeast | Cellar Science

Bouquet Dry Wine Yeast | Cellar Science

Best choice for Muscat/Moscato & Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier

Availability: 35 In stock
SKU
145421
£1.98 £1.65

Bouquet Dry Wine Yeast by Cellar Science

      • Very low H2S producer which naturally allows fruit to shine through
      • Cerevisiae/Bayanus hybrids strain
      • Huge aromatics of floral and Citrus
      FLORAL is a natural hybrid between Cerevisiae and Bayanus allowing it to ferment at lower temperatures. Its famous for producing a wide range of flavours to add depth and complexity to any wine. FLORAL cannot assimilate sulphur which greatly reduces H2S making it an easy yeast to see through fermentation. Low H2S and volatile acidity part of the secret to emphasizing fresh fruit flavours. The production of phenylethyl alcohol and its derivative ß-phenylethyl adds sweet floral notes. Phenylethyl alcohol also helps extract thiols due to their similar polarity, contributing even more to citrus and floral flavours. A hugely aromatic yeast that is easy to ferment. Great for any whites or fruity reds where a floral characteristic is desired. First choice for Italian whites like Pinot Grigio. Can ferment down to 55°F.
       
      Start Time: Average 
      Alcohol Tolerance: 15% 
      Nitrogen Demand: Low 
      YAN Requirement @ 23 Brix:  200 ppm 
      Production of volatile acidity: Very Low 
      Production of SO2: Low 
      Cap/Foaming:  Very low 
      Ease to Ferment with MLF: Average 
      Lees Aging: Good Choice   
      Yeast Type: Hybrid Bayanus/Cerevisiae
      Optimal Fermentation Temp: 50–65°F
       
      Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.
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