Citrus Dry Wine Yeast by Cellar Science
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- Chops thiols releasing citrus, passionfruit, grapefruit, floral flavours
- Ferment at 58-61°F for maximum enzymatic activity
- #1 Choice for Sauvignon Blanc. Also good for Viognier
Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavours that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , and other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60°F. So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavours, CITRUS may be your yeast. This yeast is good at preserving acidity, so if you are working with whites from a warmer region, can be particularly helpful.More on Thiols:Thiols are organic sulphur compounds responsible for the most prized flavours in many white wines. 4mmp (black current), 3MH (Passion fruit, Grapefruit, and Citrus), and 3MHA (Tropical Passionfruit, Rose)Start Time: AverageAlcohol tolerance: 14%+Nitrogen Demand: lowProduction of volatile acidity: AverageProduction of H2S: AverageProduction of SO2: LowEase to Ferment with MLF: Good
Optimal Fermentation Temp: 53–73°F (Ideal for enzymatic activity: 56–60°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.
