Rose Wine Yeast Strain

ART-BW-028 is an active dry wine yeast developed for rose wine production, including direct-press, short-maceration, saignée, and blended-base processes. The strain supports steady fermentation kinetics in clarified grape must while helping protect fruit-driven esters associated with strawberry, raspberry, red currant, citrus peel, and floral notes. It is intended for wineries that need a practical, scalable culture for pink wine programs where repeatability matters across seasonal lots.

Typical specification targets include viable yeast count of ≥1×10¹⁰ CFU/g at packing, moisture ≤8.0%, light cream to beige granules, and rapid dispersion after rehydration. Recommended use rate is commonly 20-30 g/hL, adjusted by must condition, °Brix, nitrogen status, pH, and cellar protocol. The strain is generally operated at 14-24 °C for aroma-focused rose fermentations, with tolerance up to approximately 14% v/v alcohol under suitable nutrient and temperature management. For related SKUs, see our brewing and winemaking yeast category.

• Rose wine fermentation: designed for pink and coral wines made from red grape varieties with limited skin contact, where clean fermentation and aromatic lift are required.
• Fruit-forward cellar programs: suitable for producers targeting fresh red-fruit, floral, and light citrus profiles rather than heavy phenolic extraction.
• Temperature-managed tanks: performs well in stainless steel or lined tanks with controlled cooling, appropriate oxygen management, and balanced yeast-assimilable nitrogen.
• Contract and bulk wine production: useful for wineries and beverage manufacturers that need a consistent yeast input for larger volume lots, private-label wines, and export-oriented production.
• R&D and pilot trials: can be evaluated against house protocols for color retention, volatile acidity control, fermentation duration, and sensory profile before commercial scale-up.
• Procurement planning: ART-BW-028 is supplied as a 10 kg foil pouch for production environments that require larger pack sizes, lot traceability, and bulk quote on request through the quote request channel.

Store unopened pouches in a cool, dry warehouse away from heat, direct sunlight, moisture, and strong odors. Recommended storage is 5-15 °C when long inventory holding is expected; short ambient transit is normally acceptable when protected from high temperatures. Typical shelf life is up to 24 months from manufacture in unopened original packaging, subject to the CoA and storage conditions.

For use, rehydrate in clean water at 35-40 °C according to the winery’s standard operating procedure, then acclimate gradually with must to reduce temperature and osmotic shock. Avoid direct pitching into very cold or high-sugar must unless validated internally. After opening, reseal tightly, minimize air and humidity exposure, and use remaining yeast promptly.

ART-BW-028 is supplied for professional winemaking with lot-level traceability and release testing aligned to active dry yeast specifications. Typical documents available on request include Certificate of Analysis, technical data sheet, safety data sheet, allergen statement, non-GMO statement where applicable, food-grade declaration, and recommended usage guidance. Microbiological and physical parameters may include viable count, moisture, appearance, odor, and absence of objectionable contamination indicators.

Manufacturing and supply documentation can be reviewed for HACCP-aligned controls and food-safety system information; ISO 22000, FSSC 22000, Halal, or Kosher documentation may be provided where available for the relevant production lot. Procurement teams can review our documentation approach at quality and compliance before placing an international bulk inquiry.