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RUBY™
(Saccharomyces cerevisiae cerevisiae)
Reveal thiols, varietal complexity and aromatic freshness in red wines
Produktdetails
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 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.
Weintyp
Technische Information
- Allgemeiner sensorischer Beitrag: Thiols
- Killerfaktor: Activ
- Mindesttemperatur: 16 °C
- Maximale Temperatur: 28 °C
- Nährstoffbedarf: Niedrig
- MLF kompatibilität : Empfohlen
- SO2-Produktion: Niedrig
- Gärungsrate: Rasch
- Alkohol toleranz : 16 %
Produktdokumentation
Rebsortenempfehlung
- Grenache
- Malbec
- Pinot Noir
- Syrah
- Tempranillo