For ethyl ester-profile red wines
Recommended varietals: Carmenere, Gamay nouveau, Grenache, Petit verdot, Pinot noir, Syrah
The main characteristic that emerges from the use of Brio™ is aroma complexity. This complexity is a result of the genetic features inherited through the careful breeding and selection of its parental strains. Beyond its aromas contribution, Brio™ also acquired the ability to enhance phenolic components, for greater structure and richness.
| Kinetics | Moderate to Fast |
| Optimal temperature | 17 to 28 °C |
| Cold tolerance* | 16 °C |
| Alcohol tolerance | 16% vol. |
| Nitrogen requirements** | Moderate |
| Killer factor | Active |
| Flocculation | High |
| Glycerol | 6.0 to 8.0 g/L |
| Volatile acidity | Low |
| SO2 production | Moderate |
| H2S production*** | Non-detectable |
| Foam production | Low |
*Once active fermentation has been established.
** YAN level: Low=between 150-225 / Moderate=between 225-300 / High=more than 300
*** Below threshold of detection in conditions tested.
Technical Data Sheet_Brio (BRO-58)