Robust Active Dry Red Wine Yeast

ART-BW-023 is an active dry red wine yeast designed for robust fermentation under demanding red winemaking conditions. The strain supports steady sugar conversion in musts with elevated solids, phenolics, and potential alcohol, while helping winemakers maintain predictable fermentation curves across vintage variation. Typical technical targets include viable yeast count of not less than 1.0×10^10 CFU/g at packing, moisture not more than 8%, and low non-yeast microbial count in line with food-grade specifications. Final specification is confirmed by lot-specific certificate of analysis.

The yeast is suited for production teams seeking a practical balance between fermentation reliability and varietal character. Recommended inoculation is commonly 20–40 g/hL depending on must condition, fruit load, temperature, and yeast-assimilable nitrogen. Typical operating range is 18–30 °C, with robust performance in warm red fermentations and alcohol tolerance commonly targeted up to 15–16% v/v when nutrition and temperature are managed. See related brewing and winemaking yeast options for other wine, cider, and beverage fermentation formats.

• Commercial red wine fermentation: For Cabernet Sauvignon, Syrah, Malbec, Tempranillo, red blends, and other structured grape musts requiring reliable completion of primary fermentation.
• Large-tank winery operations: Suitable for plants standardizing inoculation procedures across stainless steel tanks, open-top fermenters, and controlled maceration programs.
• R&D and pilot trials: Supports bench, pilot, and pre-commercial trials where sensory panels compare mouthfeel, ester balance, color extraction impact, and fermentation speed.
• Contract beverage manufacturing: A practical yeast input for beverage facilities that require lot traceability, 10 kg pouch handling, and repeatable fermentation behavior across multiple customer programs.
• Procurement consolidation: Available as SKU ART-BW-023 for teams building approved supplier lists, technical files, and annual call-off contracts. Submit a bulk quote on request with target annual volume, delivery country, and documentation requirements.

Store unopened 10 kg foil pouches in a cool, dry area away from direct sunlight, steam lines, and strong odors. Recommended storage is below 15 °C for best retention of viability; short-term warehouse storage at ambient temperature may be acceptable when humidity and heat exposure are controlled. Typical shelf life is up to 24 months from manufacture in unopened original packaging, subject to lot specification and storage conditions.

After opening, reseal or transfer remaining yeast to a clean, dry, airtight container and use promptly. Avoid moisture pickup, which can reduce dispersibility and viability. For winery use, rehydrate according to the technical data sheet, commonly in clean water around 35–40 °C, then temper gradually with must before inoculation to reduce osmotic and temperature shock. Do not blend with sanitizers, oxidizing chemicals, or high-SO2 must during hydration.

ArtemisYeast supplies ART-BW-023 as an inquiry-only bulk ingredient with lot traceability and procurement documentation support. Each shipment can be matched with a certificate of analysis covering key physical, microbiological, and identification parameters. Typical documents available on request include CoA, product specification, safety data sheet, food-grade statement, allergen statement, GMO status statement where applicable, and country-of-origin information.

Manufacturing and packing controls are designed for food fermentation ingredients, with HACCP-aligned process management and supplier qualification records. ISO 22000, FSSC 22000, Halal, and Kosher documentation may be available depending on origin and lot; request confirmation before tender submission or regulatory review. ArtemisYeast quality support can provide quality documentation for winery audits, import clearance, and internal raw material approval workflows.