RUBY™
(Saccharomyces cerevisiae cerevisiae)
Reveal red thiols, varietal complexity and aromatic freshness in red wines
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 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.
Wine types
Technical information
- General sensory contribution: Freshness
- Competitive factor: Active
- Minimum temperature: 16 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Neutral
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
Product documentation
Pairing
- Malbec: Dark Fruit, Spice
- Pinot Noir: Red Fruit, Spice
- Syrah: Fruit, Spice
- Tempranillo: Plum
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