Rosé Wine Yeast Strain

ART-BW-027 is a dry wine yeast for rosé production where aromatic lift, color brightness, and predictable fermentation kinetics are purchasing priorities. The strain is suited to grape musts where delicate red-fruit, citrus, floral, or ester-driven profiles are required without excessive phenolic extraction. Typical specification targets include viable yeast count of not less than 1.0×10^10 CFU/g at packing, moisture not more than 8.0%, and active dry granules packed under barrier foil for moisture and oxygen control.

In production, the yeast is commonly used at 20–30 g/hL depending on must condition, microbial load, temperature, and target fermentation speed. Recommended fermentation temperature is generally 14–24 °C for aromatic rosé styles, with operational tolerance extending higher when nutrition and cooling are managed. Alcohol tolerance is typically up to 14–15% v/v. The strain is selected for low color stripping tendency and a clean sensory profile, helping wineries maintain pink-to-coral hue when oxygen exposure, clarification, and sulfur management are controlled. For related wine and brewing cultures, see the brewing and winemaking yeast category.

• Direct-press rosé: supports pale rosé fermentation from clarified juice where fruit aroma retention and clean attenuation are required.
• Short-maceration rosé: suitable for musts with limited skin contact, helping preserve red-berry and floral expression without masking varietal character.
• Blended rosé base wines: provides a consistent yeast option for component wines intended for later blending, stabilization, filtration, and packaging.
• Cool-fermented aromatic programs: performs in temperature-managed tanks when rehydration, yeast assimilable nitrogen, and turbidity are within winery control limits.
• Commercial winery scale-up: supplied as 10 kg foil pouches for cellar teams standardizing inoculation rates across stainless steel, concrete, or temperature-controlled fermenters.
• Procurement planning: available for seasonal contracts, container consolidation, and repeat supply; submit requirements through request a quote for wholesale pricing on request.

Store unopened pouches in a cool, dry, odor-free warehouse at 4–15 °C where possible; short-term ambient storage below 25 °C is acceptable when humidity is controlled. Keep away from steam lines, direct sunlight, oxidizing chemicals, and strong aromas. Typical shelf life is 24 months from manufacture in original sealed packaging, subject to the certificate of analysis and actual storage conditions.

For use, rehydrate in clean water at approximately 35–40 °C, typically at 10 times the yeast weight, then temper gradually with must to reduce thermal shock before addition to the fermenter. Avoid direct contact with concentrated sanitizers, high free sulfur levels, or very cold must during pitching. Reseal partial pouches immediately, use promptly, and track lot numbers through cellar batch records.

ArtemisYeast supplies ART-BW-027 for B2B wine production with lot-level traceability and specification review before shipment. Standard quality checks may include appearance, moisture, viable yeast count, microbiological limits, and identity controls appropriate for active dry wine yeast. A certificate of analysis is available for shipped lots, and additional declarations can be reviewed during quotation.

Manufacturing and supplier documentation is managed under HACCP-aligned food safety controls. Available documentation may include CoA, technical data sheet, safety data sheet where applicable, allergen statement, non-GMO position statement, food-grade declaration, and food-safety certification records such as ISO 22000, FSSC 22000, Halal, or Kosher where applicable to the supplying site. Review current documentation options at quality and documentation before confirming bulk orders.