A Saccharomyces cerevisiae strain noted for its ability to enhance the varietal flavor of red wines through increased color extraction and minimal color loss during fermentation. Popular for fruit driven red varietals such as Shiraz, Zinfandel, Cabernet Sauvignon, Grenache and Merlot.
A pure Active Dry Wine Yeast selected for its ability to enhance the varietal flavors and aromas of red wines.
Rate of fermentation
BP 725 has a short lag phase and is a strong fermenter at warmer temperatures of 18–30ºC (65–85ºF). BP 725 displays a medium, steady rate of fermentation at cooler temperatures.
BP 725 is considered a moderate to high nitrogen consumer. When fermenting highly clarified juice (low solids) of high alcohol potential a nitrogen supplement(100mg DAP/L) or Mauriferm fermentation aid is recommended to ensure a healthy fermentation.
BP 725 displays high alcohol tolerance of up to 16% (v/v).
Generally less than 0.3 g/l.
BP 725 displays excellent sedimentation properties.
BP 725 is killer sensitive.
BP 725 is a low foaming strain, suitable for barrel fermentation.
Contribution to wine
BP 725 is noted for its ability to enhance the varietal flavor of red wines through increased color extraction and minimal color loss during fermentation. BP 725 can also contribute yeast aromatics, although subtle in nature, allowing the varietal fruit to make a strong contribution.
BP 725 is ideally suited for varietal red winemaking. With its ability to enhance color and possessing a high alcohol tolerance, BP 725 is often used for fruit driven red varietals such as Shiraz/Syrah, Zinfandel, Cabernet Sauvignon, Grenache and Merlot.
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