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The yeast to restart stuck ferments and initiate fermentation in high sugar musts.
Exhibits efficient restart capabilities in all wine types, under difficult conditions and low sugar levels. Although primarily a "fix it" strain, 43 can also be used as a general purpose yeast, especially in high sugar musts. High fermentation vigour, alcohol tolerance to 18%, killer active. 500g packs. Click for full PDF spec sheet. |
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Rhone 2323 is highly suited for the making of premium/semi-premium red wines from must s with high polyphenolic potential. Recommended varieties include Grenache, Cabernet Sauvignon, Shiraz and Merlot. Efficient extraction of phenolic compounds favours enhancement of tannin structure. Fermentation temperature range from 15-30 degrees, alcohol tolerant to 15%, killer active. 500g packs. Click for full PDF spec sheet. |
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Rhone 2226 enhances varietal flavour and aroma, contributes to structure and maintains high colour intensity. Can be used for white varieties such as semillon from warmer regions. Vigorous fermenter, tolerates up to 18% alcohol, fermentation temperature range 15-30 degrees, killer active. 100g, 500g and 10kg packs. Click for full PDF spec sheet. |
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2056 contributes to complexity of red fruits, spiciness and maintains red wine colour. Excellent for fruit forward style reds and also whites including Chardonnay and Semillon, also provides aromatic expression in Sauvignon Blanc. 2056 is a moderate rate fermenter, alcohol tolerance of 16% and fermentation temperature range of 15-28 degrees. 500g packs. Click for full PDF spec sheet. |
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DV10 is recommended for white and red table wines where a rapid, neutral fermentation is required. DV10 demonstrates strong fermentation kinetics under stressful conditions of low pH, high SO2 and low temperature. High alcohol tolerance (18%), fermentation temperature range of 10-35 degrees. A clean fermenter that respects varietal character. 500g and 10kg packs. Click for full PDF spec sheet. |
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