An ester-producing yeast for more aromatic modern white wines.
Allegro is a fruit forward yeast strain. It produces high amounts of secondary aromas (esters) without masking the varietal expression of the grapes. The nose reveals notes of peach, guava, pear and white flowers. Allegro consumes 20% of malic acid during Alcoholic Fermentation, has a short lag phase and it is recommended for white and rosé vinification. Allegro pairs perfectly with moderate climate Chardonnay and Viognier, where peach and melon predominates, but it is also an ideal partner with more neutral varietals as Ugni Blanc, Colombard, Pinot Blanc, Chenin or high yielding vineyards. Because Allegro is H2S-preventing, it is the perfect ally for barrel aging on the lees, where Allegro can increase the mouthfeel and texture of Chardonnay, Viognier, Chenin and Semillon without producing H2S off aromas. Allegro is MLF compatible with a moderate nutrients requirement and extremely low production of SO2.
Viability / Living cells: > 1.0 x 10^10 cells /gram
Package Sizes: 500 g and 10 kg vacuum packed foil sachets.
Storage Conditions: Store cool and dry, 4 - 15 ⁰C (39 - 59 ⁰F). Do not freeze!
Inoculation Rate: 200 - 350 g/1000 L (1.66 - 2.92 lbs /1000 gallons)
Note: inoculation range is based on the juice sugar content and condition of grapes.
- In an inert and sterile container, prepare chlorine-free water at 38-42 ⁰C (100-108 ⁰F) that is 10 times the weight of the yeast to be rehydrated.
- Gently mix the yeast into the water and allow 20 minutes for rehydration.
- After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more that 5 ⁰C (9 ⁰F) with each juice addition.
- When the temperature of the yeast suspension is less than 10 ⁰C (18 ⁰F) warmer than the must to be inoculated , slowly add the yeast mixture into the fermentation vessel.
Note: Directly adding dry yeast to the must or juice tank is not advisable.
Ferments slower towards the end of fermentation, especially in lower pH/higher acidity wines. When fermenting to dryness, it is recommended to increase temperature to 18-20 °C near the end of fermentation to ensure a proper finish.
Nitrogen supplementation is recommended during the initial 1/3 of fermentation. Sensitive to micro-nutrient shortages at the end of fermentation.
The information is true and accurate to the best of our knowledge. However, this data sheet is not to be considered as a guarantee expressed or implied, or as a condition of sale of this product.
Allegro (2018) ( Jun 26, 2018 )