Mangrove Jacks BV7 Wine Yeast

Mangrove Jacks BV7 Wine Yeast

A multipurpose strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good body and structure, whilst still preserving and respecting the natural flavour and aroma characteristics of the grape. Its multipurpose nature makes it a great fit for Merlot, Syrah and Pinot Noir, as well as whites like Chardonnay and Pinot Gris. It is also a good fit for Cabernet Sauvignon.
Note: This yeast is blended with vitamins and minerals to ensure optimum fermentation. Note that supplementation with an appropriate organic or inorganic nitrogen-based nutrient regime is required when using this yeast.

Suitable for Merlot, Syrah, Pinot Noir, Chardonnay, Semillon and more.

Aroma Characteristics:
This strain will fully express the aroma characteristics of the grape or fruit being fermented, for a wine with heightened aromatic qualities.

Flavour/Mouthfeel Characteristics:
Wines made with this yeast will be richly flavoured and expressive, exhibiting good mouthfeel, texture, and palate intensity.

Higher Alcohol Wines:
Not suitable for wines above 14% ABV.

Nitrogen Requirement: Low
Recommended temperature range: 14 – 28°C (57 – 82°F)
Optimum pH Range: 3.0-6.0
Alcohol Tolerance: 14% ABV

Usage Directions:
Do not rehydrate yeast before addition, but add directly to the must/juice, noting the following;
• To avoid extended lag time and risk of bacterial contamination, ensure must/juice temperature is above 20°C (68°F) for the start of fermentation and for at least the first 24 hours.
• Control fermentation temperature within the range specified for each strain. As a general rule, ferment between 20-24°C (68-75°F) unless cold fermenting is desired for flavour/aroma development.
• All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient deficiency. Due care and attention to must/juice preparation is important.

Storage Recommendations: Store in the fridge