Ruby™
(Saccharomyces cerevisiae cerevisiae)

Reveal thiols, varietal complexity and aromatic freshness in red wines

  • Geeignet für Biowein (EU 2018/848)
  • Geeignet für NOP
  • Vegan

ProduktdetailsWeintypTechnische InformationProduktdokumentationRebsortenempfehlung
ProduktbeschreibungDokumentation

Produktdetails

RUBY™ has been selected through an innovative microbiological approach and presents unique characteristics related to its beta lyase activity. Due to this specific metabolism, RUBY™ has an exceptional potential to release volatile thiols in red wines. Combining those distinctive properties and very robust and reliable alcoholic fermentation performance, RUBY™ is well suited for the production of intense, fresh and complex red wines. Wines fermented with RUBY™ show flavor profiles described as blackcurrant, gooseberry, plums, spices and some refreshing herbal notes, RUBY™ also favors fine tannic structure and volume with a long aftertaste.

Weintyp

Rotwein

Technische Information

  • Allgemeiner sensorischer Beitrag: Thiols
  • Killerfaktor: Activ
  • Mindesttemperatur: 16 °C
  • Maximale Temperatur: 28 °C
  • Nährstoffbedarf: Niedrig
  • MLF kompatibilität : Empfohlen
  • SO2-Produktion: Niedrig
  • Gärungsrate: Rasch
  • Alkohol toleranz : 16 %

Produktdokumentation

Rebsortenempfehlung

  • Grenache
  • Malbec
  • Pinot Noir
  • Syrah
  • Tempranillo