Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the Comité Interprofessional des vins, AOC Côtes-du-Rhône - France
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal aromas and mouthfeel
Cabernet Sauvignon
Grenache
Malbec
Merlot
Syrah
Rosé Wine
A quiet achiever in fermentation, generating fullness in terms of both fruit and polyphenols. Extracts phenolic compounds which favour enhancement of tannin structure.
Selected by Inter-Rhône from a culture collection of over 600 different yeasts from vineyards in the Rhône Valley, Rhône 2323 is highly suited for the making of premium / semi-premium red wines from musts with high polyphenolic potential. Recommended varieties including Grenache, Cabernet Sauvignon, Shiraz and Merlot. Efficient extraction of phenolic compounds favours enhancement of tannin structure. Produces varietal aromas of liquorice and blackcurrant, and maintains relatively moderate colour intensity.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Medium high
Alcohol Tolerance
15 %
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
High
H₂S 60ppm
High
