RUBY™
(Saccharomyces cerevisiae cerevisiae)

Reveal red thiols, varietal complexity and aromatic freshness in red wines

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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: 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

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