Mangrove Jacks CR51 Wine Yeast

CR51 Premium Wine Yeast - For Fruity Reds

A strain suitable for red wines, especially those intended to be light, fresh and fruity. This moderate fermenting strain produces soft, velvety-smooth wines with aromatic enhancement of red berry fruit notes.
CR51 will enhance ripe berry fruit flavours in a light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais-style wines. This strain has an almost unique ability to confer a smooth, even ‘silky’ quality to the wine, perfect for early consumption of young reds.
CR51 is a medium-rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF), which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO² production.

Suitable for Grenache, Gamay, Pinot Noir and more.

Aroma Characteristics:
This strain enhances fruit aromatics, particularly those of summer berries, producing wines with bright, fresh aromas.

Flavour/Mouthfeel Characteristics:
Wines produced using this strain will be silky-smooth and well rounded, with enhanced red berry fruit flavours.

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

Nitrogen Requirement: High
Recommended temperature range: 16 – 24°C (61 – 75°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