RUBY™
(Saccharomyces cerevisiae var cerevisiae)
Product details
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 red 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 flavour profiles described as blackcurrant, gooseberry, plums, spices and some refreshing herbal notes, RUBY™ also favors fine tannic structure and volume with a long aftertaste.
Selected by Through innovative microbiological approach
Wine types
Technical information
- General sensory contribution: Thiols
- Competitive factor: Active
- Minimum temperature: 16 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
Product documentation
Pairing
- Cabernet Sauvignon
- Grenache
- Malbec
- Pinot Noir
- Syrah
- Tempranillo
Related products
Enhanced mouthfeel, complexity and colour stability in premium red wines
Valued by winemakers seeking mid palate structure while at the same time respecting varietal expression. "Dynamic synergy" - the sensory attributes of LALVIN BM45™ with greater fermentation reliability in difficult conditions.
Reliable fermenter for Shiraz and Merlot. Offers rich middle palate and promotes violet and red berry fruit aromas in Shiraz.
An Australian isolate from Tyrells vineyards, NSW, favoured for its ability to promote aromatics while adding to complexity and mouthfeel in early release red and white table wines.