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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.
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.