- High glycerol producing strain
- Prevents the formation of H2S
- High alcohol tolerance and robust fermentation characteristics
- Produces high levels of esters
- Sensory profile is characterized by red fruit (strawberries, cherries) and rich dark fruit (plum and prunes)
- Lower VA when compared to other leading high glycerol strains
- MLF compatible
- Suitable for a wide range of temperatures
Viability / Living cells: > 1.0 x 1010 cells/gram
0.2-0.35 g/L (1.7-2.9 lbs/1000 gallons)
- In an inert and sterile container, prepare chlorine-free water at 38-42 °C (100-108 °F) 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.
- 3. 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 than 5 °C (9 °F) with each juice addition.
- When the temperature of the yeast suspension is less than 10 °C (18 °F) warmer than the must or juice to be inoculated, slowly add the yeast mixture into the fermentation vessel.
Bravo is recommended for enhancing smoothness and mouthfeel. It adds aromatic complexity for long ageing wines where post fermentative extraction is important. For youthful red wines, where fruit preservation is key, glycerol will play an important palate-balancing role. The strain is recommended for Nebbiolo, Bordeaux style Cabernet-Sauvignon, Malbec, Carménère, cool climate Shiraz and Petit Verdot.
- Petit Verdot
Bravo(BV-33) (December 13, 2021)