Syrah is a specialized wine yeast strain meticulously selected to bring out the bold structure and vibrant aromatics characteristic of Syrah and other robust red wines. Renowned for its ability to enhance color stability, deepen tannin integration, and highlight dark fruit notes, Syrah Yeast is the ideal choice for crafting powerful, age-worthy wines. Its controlled fermentation kinetics ensure balanced attenuation, minimizing off-flavors while preserving the wine’s natural complexity.
Enhanced Color Stability: Promotes deep anthocyanin extraction for rich, lasting color.
Tannin Development: Integrates structured tannins for a smooth, full-bodied mouthfeel.
Alcohol Tolerance: Effective up to 16% ABV, supporting the creation of high-alcohol red wines.
Temperature Range: Optimally ferments between 64°F (18°C) and 86°F (30°C), allowing for full expression of bold flavors.
High Flocculation: Contributes to clarity and stability post-fermentation.
Low SOâ‚‚ Production: Preserves fruit purity and aromatic intensity.
Applications
Syrah/Shiraz: Elevates bold black fruit flavors, peppery spice, and deep color.
Cabernet Sauvignon: Enhances structure and tannin integration for age-worthy complexity.
Grenache: Promotes ripe berry notes with smooth tannins.
Malbec: Boosts dark fruit intensity and earthy undertones.
Blended Reds: Perfect for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing body and color.
Flavor Profile
Dark Fruits: Prominent expressions of blackberry, plum, and dark cherry.
Spice and Earthiness: Accentuates hints of black pepper, leather, and subtle tobacco.
Full-Bodied Mouthfeel: Enhances the structure and richness of the wine.
Aging Potential: Supports long-term aging, improving depth and complexity with time.
Usage
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin development.
Nutrient Addition: Supplement with yeast nutrients, particularly in high-sugar musts, to ensure complete fermentation.
Fermentation Temperature: Maintain between 64°F and 86°F for optimal color extraction and structured tannin formation.
Extended Maceration: Ideal for long fermentations to deepen color and enhance tannin complexity.
