Robust Red Wine Yeast Strain

ART-BW-024 is a robust active dry red wine yeast developed for commercial winemaking where fermentation security, sensory consistency, and cellar practicality are priorities. Typical specification targets include viable yeast count of not less than 1×10¹⁰ CFU/g at packing, moisture not more than 8%, high fermentative capacity, and low dust granulation suitable for cellar dosing. Recommended use rate is commonly 20–40 g/hL depending on must condition, sugar level, temperature, and yeast assimilable nitrogen.

The strain is suited to structured red wines that require steady sugar conversion and balanced aroma release without masking grape character. It supports controlled fermentation across approximately 16–30°C and is commonly selected for musts with medium to high potential alcohol, subject to proper rehydration and nutrient management. See related products in brewing and winemaking yeast for adjacent strains and formats.

• Red wine fermentation: formulated for cabernet sauvignon, syrah, malbec, tempranillo, merlot blends, and other full-bodied red grape musts requiring strong fermentation kinetics.
• Commercial winery programs: suitable for tank, barrel, and pilot fermentations where R&D teams need repeatable performance from lot to lot.
• High-solids musts: appropriate for skin-contact red fermentations when cap management, temperature control, and nutrient additions are managed according to cellar protocol.
• Procurement standardization: 10 kg foil pouch format supports production planning, distributor supply, and seasonal inventory control. For volume planning, submit a bulk quote on request with destination, annual demand, and preferred shipment window.

Store sealed pouches in a cool, dry, odor-free warehouse, ideally below 15°C and away from direct sunlight, steam lines, and chemical storage. When kept unopened under recommended conditions, typical shelf life is up to 24 months from manufacture. After opening, reseal tightly or use remaining yeast promptly to reduce moisture uptake and oxygen exposure.

For best cellar performance, rehydrate in clean water at approximately 35–40°C for 15–20 minutes, then acclimate gradually with must before inoculation. Avoid direct addition into high-sugar, high-SO₂, or very cold must without rehydration, as shock can reduce viable cell performance.

ArtemisYeast supplies ART-BW-024 for B2B food and beverage production with specification review available before order confirmation. A certificate of analysis can be provided by lot, covering identity, appearance, moisture, viable count, and microbiological indicators appropriate for active dry yeast. Typical pouch labeling includes SKU, batch code, net weight, manufacture date, and best-before date.

Manufacturing and logistics documentation may include HACCP-aligned process information, ISO 22000, FSSC 22000, Halal, Kosher, allergen, non-GMO, and food-grade declarations where available for the lot and origin. Buyers can review documentation expectations through quality and compliance before placing a wholesale inquiry.