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Cellar Science Citrus Premium Wine Yeast
Code: CSB007
$3.99
Product Description
•••••
- Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors
- Ferment at 58-61 for maximum enzymatic activity
- #1 Choice for Sauvinon Blanc. Also good for Viognier
Oh thiols, you elusive magical compound. Nice try hiding behind
Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds
is what CITRUS does, releasing the classic citrus, lime, passionfruit,
and floral flavors that help separate styles like Sauvignon Blanc and
Viognier from ordinary white table wine. Also can be used with
Chardonnay , other whites, and is great for Rose. CITRUS can ferment at
cooler temperatures but the enzymatic cleaving activity is highest at
around 56-60F. So if you like Zesty Grapefruit, lime, lemon peel,
floral, and passionfruit flavors, CITRUS may be your yeast. This yeast
is good and perserving acidity so if you are working with whites from a
warmer region that can be particularly helpful.
More on Thiols:
Thiols are organic sulphur compounds that are resonsible for the most
prized flavors in many white wines. 4mmp (black current), 3MH (Passion
fruit, Grapefruit and Citrus) and 3MHA (Tropical Passionfruit, Rose)
Start Time: Average
Alcohol tolerance: 14%+
Nitrogen Demand: low
Production of volatile acidity: Average
Production of H2S: Average
Production of SO2: Low
Ease to Ferment with MLF: Good
Proper yeast hydration helps ensure a healthy fermentation. For every
gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of
sterilized tap water between 104–106°F/40–41°C. When water reaches
104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry
to stand undisturbed for 15 minutes and then stir again. For every gram
of yeast used add 25 ml of clean must to the yeast slurry and let stand
15–20 minutes. If necessary, use additional must to adjust yeast slurry
to within 18°F of must temp before pitching. For a complete nutrient
schedule sufficient for most fermentations, add 1.5 g of FermFed DAP
Free per gallon of must at the first sign of fermentation and 1 g of
FermFed per gallon of must after 1/3 sugar depletion.