Ruby™
(Saccharomyces cerevisiae 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 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.
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
Related products
For complex whites with citrus and floral notes. Suited to wines undergoing barrel fermenation.
For flavour-rich, cool climate Riesling and aromatic whites.
Reliable fermenter for Shiraz and Merlot. Offers rich middle palate and promotes violet and red berry fruit aromas in Shiraz.
Bordeaux selection for stylish reds; promotes aromatic profiles in medium bodied Cabernet & Merlot wine styles. Favours extraction of soft tannins and retention of colour.