(BRO 58)

  • High ester producing strain with low acetic acid and TSO2
  • Prevents the formation of H2S
  • Brio elevates the aromatic expressiveness of a wine with impressive notes of cherry, black fruit and spice
  • Brio improves the extraction of phenolic compounds and colour, which helps to produce a complex, rounded wine

Viability / Living cells: > 1.0 x 1010 cells/gram
Package Sizes: 500g and 10kg vacuum packed foil sachets.
Storage Conditions: Store cool and dry, 4 – 15⁰C (39 – 59⁰F). Do not freeze!
Inoculation Rate: 200 – 350g/1000L (1.7 – 2.92lbs/1000 gallons)
Note: inoculation range is based on the juice sugar content and condition of grapes.

  1. Prepare a chlorine-free, 3:1 water to juice mixture of approximately 5 times the yeast weight at 38 – 42°C (100 – 108°F).
  2. Gently sprinkle the yeast into the water-juice mixture and, without stirring, allow 10 minutes for hydration.
  3. Stir the yeast into the water-juice mixture allowing it an additional 10 minutes to fully hydrate.
  4. Add enough juice to the yeast suspension to lower the temperature by 5ºC (9ºF). Let mixture acclimate for 5 minutes.
  5. Repeat step 4 until the temperature of the yeast suspension is less than 8°C (15°F) warmer than the must or juice to be inoculated.
  6. Slowly add the yeast mixture into must or juice.

Note: Directly adding dry yeast to the must or juice tank is not advisable. The inoculation rate and the use of SO2, yeast hulls, rehydration nutrients, lysozyme should be decided according to the judgment of the winemaker.

Brio is noted for its ability to enhance the flavor of red wine varietals, particularly Pinot Noir, Grenache and youthful Gamay. With its intense aromatics and ability to aid color and extraction, Brio is also well-suited for early release red and rosé wines.

Recommended Varietals:

  • Pinot Noir
  • Gamay
  • Grenache
  • Carménère
  • Shiraz
  • Petit Verdot


mod to fast

Optimal Temperature

17 – 28°C

Cold Tolerance


Alcohol Tolerance



0.2 - 0.35 g/L

Conversion Factor

16.5 g/L


6 - 8 g/L

Volatile Acidity


Nitrogen Requirements


Killer Factor




Foam Production


SO2 Production


H2S Production