(Saccharomyces cerevisiae cerevisiae)

Reveal red thiols, varietal complexity and aromatic freshness in red wines

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

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.

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