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RUBY™
(Saccharomyces cerevisiae cerevisiae)
Reveal red thiols, varietal complexity and aromatic freshness in red wines
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 red 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.
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
Wine types
Technical information
- General sensory contribution: Thiols
- Competitive factor: Active
- Minimum temperature: 16 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
Product documentation
FAQ
4MMP is associated with blackcurrant and red-berry aromas such as raspberry while 3MH and 3MHA act as enhancers of these notes. The presence of 3MH and 3MHA is linked to more intense red-fruit expression adding nuances of plum and berry jam.
Absolutely not. Thiols express themselves differently in red wine matrices compared to white wines.
Yes. RUBY™ integrates seamlessly in your blanc de noir process and we have excellent feedback from producers who used it successfully.
Yes, especially if you are targeting a thiol-driven rosé.
There is no specific need to modify your usual practices. RUBY™ behaves like a classic red wine yeast strain; it simply carries a unique aromatic signature in relationship to the precursors in the grapes.
However, you can maximise its thiol-driven potential by using synergistic products such as: LalVigne AROMA™, STIMULA SYRAH™, and by selecting wine bacteria that enhance the overall sensory profile.
RUBY™ was specifically selected for thiol release in red wines, using an innovative selection approach. Its unique metabolism enables full expression of β-lyase, the key enzyme responsible for thiol liberation during fermentation.
This makes RUBY™ efficient at enhancing thiolic aromatic expression in red matrices.