A reliable and fruity red yeast for red winemaking.
Andante is a versatile strain that produces a red fruit overture with good color stability and flavor across all red varietals. Andante also tolerates up to 17% alcohol and will generally consume around 30% of malic acid present during the alcoholic fermentation. Andante maintains desired varietal characteristics while producing aromas and flavors of fresh fruit as raspberry, strawberry, and red plum.
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.
Recommended varietals include Shiraz, Zinfandel, Cabernet Sauvignon, and Sangiovese.
*Grams of sugar required to produce 1% alcohol (v/v). Varies depending on the sugar and nutrient composition of the must and environmental conditions.
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.
Andante (2018) ( Jun 26, 2018 )