Preziso Red and Complex

Preziso Red Wine Yeast ROT & KOMPLEX – Pure breeding yeast for structured and complex red wines

The Preziso Red Wine Yeast ROT & COMPLEX is a pure-bred yeast made from: Saccharomyces cerevisiae for the production of structured, colour-intensive and complex red wines. The yeast is characterized by a very good colour and tannin leaching and is particularly suitable for red wines with a pronounced tannin scaffold and longer ripening potential.

ROT & KOMPLEX supports the development of an intensive bouquet and at the same time preserves the variety characteristics. In addition, the yeast strain promotes spicy notes as well as Berries and berries. This makes the yeast particularly suitable for strong red wines with an international style.

The Preziso ROT & KOMPLEX in particular for Blaufränkisch, Cabernet Sauvignon, Merlot and mature Zweigelt. The yeast is suitable for both storable red wines and wines that are subsequently produced in Barrique be expanded.

Wine profile

• Very good colour and tannin leaching
• For structured and complex red wines
• Intensive bouquet
• Supports variety characteristics
• Spicy notes
• Berries and berries
• For colour intensive and storable red wines
• Suitable for red wines with a pronounced tannin structure
• Suitable for Barrique expansion

Appropriate grape varieties

• Blaufränkisch
• Cabernet Sauvignon
• Merlot
• Mature two-handed

Properties

• Yeast strain: Saccharomyces cerevisiae
• Fermentation range: 18–30 °C
• Highly increased glycerol and polysaccharide formation
• Low foam formation
• Medium nutrient requirements
• Facilitates subsequent biological acid degradation
• Extremely low H₂S formation
• Suitable for a wide temperature range
• Viable yeast: minimum 10¹⁰ CFU/g
• GMO free
• Suitable for production of organic wines

For an optimal fermentation process and a safe final fermentation, an adequate nutrient supply should be ensured. The actual nutrient requirement depends on the initial nutrient content of the must.

Dosage

Depending on the must temperature and the respective vintage conditions, a yeast seed of 15 to 25 g per 100 litres of must recommended.

• Optimal conditions: 15 g/hl
• Difficult conditions: up to 25 g/hl

Rehydration

For rehydration, the yeast is approximately 10 times the quantity of a 1:1 water/must mixture at 38° C. stirred in. The yeast should then swell for 15-20 minutes until foam formation.

The yeast is then stirred again and added to the total must with stirring. The temperature difference between yeast batch and total quantity should be Not exceeding 8 °C. In the case of large temperature differences, the yeast batch can be adjusted by slow addition of must.

Storage

Cooling at less than 15 °C and dry storage.

Package size

• 500 g net weight

The Preziso ROT & KOMPLEX is thus a powerful red wine yeast for winemakers who value strong red wines. Colour, tannin structure, complexity and an intense aroma profile laying.