Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by InsInter-Rhône in the Côtes du Rhône, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Contributes to aroma. Promotes phenolic extraction and texture.
Red Wine
Rosé Wine
Restart Stuck Ferment
Rosé Wine
Restart Stuck Ferment
Alcohol tolerance and fermentation performance are key attributes
Vineyard isolate from Côtes du Rhône. In red varietals, Rhône 2226 enhances varietal flavour and aroma, contributes to structure, and maintains high colour intensity. Can also be used for certain white varieties (eg Semillon) from warmer regions. Also useful for restarting stuck fermentations, A vigorous fermenter, tolerates 18% v/v alcohol. Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar must. It contributes to wine quality by enhancing varietal aroma expression and tannin structure and maintains a high colour intensity.Fermentation Speed
Fast
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
18 %
SO₂ Production
Moderate
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Moderate
Reaction to O₂ addition
Moderate
Acetaldehyde Production
Low
