Yeast for bold, fruity red wines with intense lively color and structure.

Maestoso's moderate fermentation tempo allows for longer maceration periods that when paired with its ability to promote polyphenolic extraction, produces wines with stable color and tannic structure. Maestoso maintains the natural acidity of the juice for a sustained bright, fresh fruit character and a lively sensation on the palate that carries through the aftertaste. Maestoso pairs perfectly with full bodied international style Merlot as its aromatic profile is based on concentrated black fruit (blackberry, plum). Longer maceration times also promotes its velvety texture of tannins and will brighten the acidity and length. This yeast is ideal for grapes such as Tempranillo, as Maestoso will add intensity to its aromatic profile. Maestoso is MLF compatible.


Viability / Living cells: > 1.0 x 1010 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.

  1. 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.
  2. 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 that 5 ⁰C (9 ⁰F) with each juice addition.
  4. 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.


Recommended varietals include Merlot and Tempranillo.


Nitrogen supplementation is recommended during the initial 1/3 of fermentation.

*Grams of sugar required to produce 1% alcohol (v/v). Varies depending on the sugar and nutrient composition of the must and environmental conditions.

Quality Guarantee

Renaissance Yeast guarantees the quality of its products sold in their original packaging, provided they are used in conformity with the expiration date and the storage conditions noted above.

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.


Maestoso (2018) ( Jun 26, 2018 )

Muse - Product Sheet (2017) ( Jun 30, 2017 )

Technical Data Sheet ( May 29, 2015 )

Maestoso - Cider Product Sheet ( Jun 21, 2016 )



Optimal Temperature

18 – 25°C

Cold Tolerance


Alcohol Tolerance



0.2-0.35 g/L

Conversion Factor

16.6 g/L


7 - 9 g/L

Volatile Acidity


Nitrogen Requirements

med to high

Killer Factor




Foam Production


SO2 Production

very low

H2S Production