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tomzin

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I've been using Maurivan PDM for my Zinfandel the last 2 years but I'm considering Zymaflore RX60 this year. Making 2- 60gal barrels from
my vineyard. Any thoughts?
 
From what I researched online, Maurivan PDM appears to be similar to EC-1118, a work horse yeast that doesn't bring much to the wine, Zymaflore RX60 appears to bring much more to the wine:

combining outstanding fermentation capacities and excellent aroma
production and revelation. Suitable for all types of red grape varieties for elaborating modern, aromatic red wines which are supple on the palate.

Fermentation characteristics :

• Tolerance to alcohol: up to 16.5 % vol.
• Tolerance over a large temperature range: 20 - 30°C.
• Medium-high nitrogen requirements.
• Low production of volatile acidity and H2S.

Aromatic and organoleptic characteristics :

• Aromatically intense nose and palate profile (fruity, red fruits), while maintaining varietal specificity.
• Particularly optimises the aromatic potential of Syrah grapes, giving a balanced wine with a clean, fruity/spicy profile.
• Produces wines with supple mouthfeel.

This yeast sounds like an improvement!

Keep us updated!

Tom
 
Thanks for the input. My sugars levels have always been on the high side, 25+ after cold soaking, so I've been a bit concerned about alcohol resistant. I'm going with the Zymaflore.
 

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