Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.

BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially FULL AROMATIC FLAVOUR. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration.

BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity.

Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30ºC (59 –86ºF) but ferment below 22ºC (72ºF) for maximum flavour development.