Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Bordeaux region selection - France
Specie
Saccharomyces cerevisaie cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Enhances varietal aromas and promotes colour stability.
Red Wine
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.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
H₂S 170ppm
Low
H₂S 60ppm
High
Acetaldehyde Production
Very low
