Nutrients / Protectors
Specific Inactivated Yeasts
Saccharomyces cerevisaie cerevisiae
General Sensory Contribution
Enhances varietal aromas and promotes colour stability.
Reliable strain, minimum colour loss, enhanced flavour & aroma with underlying complexity makes this yeast suited to most medium to full bodied red styles.A French isolate used extensively in Australia and California since the late 1980s, BDX is suitable for premium red wines and is highly recommended for Cabernet Sauvignon, Shiraz, Merlot, Zinfandel, Cabernet Franc, Sangiovese, Grenache, Nebbiolo, Barbera and Petite Syrah. BDX is associated with varietal flavour enhancement of red wines, adding considerable complexity without dominating the wine with yeast produced aroma and flavour compounds. Exhibits moderate red colour extractive and stability properties.
Suitability for co-Inoculation