Vintners Harvest Wine Yeast - BV7 - Dry and Sweet White Wines
Imake are changing the name of Vintners Harvest to Mangroves Jacks yeast
Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.
Vintners Harvest Wine Yeast BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially FULL AROMATIC FLAVOUR.
To appreciate the impact of BV7 Wine Yeast, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the wine yeast strain upon fruit concentration.
BV7 Wine Yeast produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity.
Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30°C (59 -86°F) but ferment below 22°C (72°F) for maximum flavour development.
Do not re-hydrate Vintner’s Harvest yeast before addition, but add directly to the must/juice noting the following:
To avoid extended lag time and risk of bacterial contamination ensure must/juice temperature is above 20degC (68degF) for the start of fermentation and for at least the first 24 hours.
Control fermentation temperature within the range specified for each strain. As a general rule ferment between 20 - 24degC (68-75degF) unless cold fermenting is desired for flavour/aroma development.
All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient insufficiency. Due care and attention to must/juice preparation is important.