Levuline Burgundy BRG™ | Dry Wine Yeast | 500 g

• BRG is the ideal choice for winemakers dedicated to crafting powerful, structured red wines with deep aromatic complexity and lasting color stability
• Whether perfecting a Cabernet Sauvignon, crafting an elegant Bordeaux blend, or aging a robust Syrah, BRG brings depth, character, and elegance to every vintage
• Enhance complexity and deepen aromatics in bold red wines

BRG is a premium wine yeast strain meticulously developed to amplify color stability, tannin structure, and aromatic depth in robust red wines. Engineered for optimal polyphenol extraction and balanced fermentation kinetics, BRG brings forth rich expressions of dark berries, spice, and earthy undertones. Ideal for winemakers focused on crafting full-bodied reds with strong aging potential and intense flavor complexity.

• Enhanced Polyphenol Extraction: Promotes deep color intensity and tannin structure in red wines.

• Rich Aromatic Profile: Amplifies blackberry, plum, black cherry, and cassis notes with hints of tobacco and leather.

• Alcohol Tolerance: Supports ABV levels up to 15%, suitable for full-bodied and high-alcohol red wines.

• Temperature Range: Ferments optimally between 64°F (18°C) and 82°F (28°C), allowing for flexible fermentation strategies.

• Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors.

• Medium to High Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.

Applications:

• Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and structured mouthfeel.

• Barrel-Aged Reds: Exceptional for wines destined for oak maturation, with deep flavors that integrate beautifully over time.

• Fortified Reds: Handles higher alcohol environments gracefully, ideal for Port-style and Amarone-style wines.

• Bordeaux Blends: Amplifies structure and aromatics in Cabernet Franc, Petit Verdot, and Malbec for age-worthy complexity.

Flavor Profile:

• Dark Berry Concentration: Intense expressions of blackberry, plum, black cherry, and cassis dominate the palate.

• Spice & Earthiness: Notes of tobacco, cedar, black pepper, and leather add layers of depth.

• Silky Tannins: Enhances mouthfeel with smooth, integrated tannins, providing balance and structure.

• Deep Color Stability: Encourages anthocyanin preservation, resulting in vibrant, long-lasting color.

Usage:

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.

• Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation, particularly in high-sugar musts.

• Fermentation Temperature: Maintain between 64°F and 82°F for maximum color extraction and aromatic preservation.

• Extended Maceration: Ideal for extended maceration techniques to enhance color and tannin complexity.