- CVRP is the perfect strain for winemakers seeking consistent fermentations with clean, fruit-driven aromatic profiles
- Whether crafting a bold Cabernet Sauvignon, a crisp Pinot Grigio, or a fresh rosé, CVRP ensures purity, structure, and vibrant expression in every glass
- Enhance fermentation efficiency and amplify fruit-forward aromatics
CVRP is a robust Saccharomyces cerevisiae strain developed to deliver clean, efficient fermentations across a broad spectrum of wine styles. Selected for its steady fermentation kinetics and low volatile acidity production, CVRP enhances varietal fruit expression while contributing to a balanced mouthfeel and refined structure. Its high polysaccharide production results in wines with decreased astringency and bitterness, stable color, and complex, ripe fruit flavors.
- Clean Fermentation Profile:Promotes crisp, fruit-forward expressions with minimal off-flavors.
- Enhanced Ester Production:Amplifies red fruit, stone fruit, and citrus notes, creating vibrant aromatics.
- Alcohol Tolerance:Efficiently ferments up to 16% ABV, suitable for a variety of wine styles.
- Temperature Range:Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for fermentation strategies.
- Low Volatile Acidity:Minimizes acetic acid production for a cleaner, purer wine profile.
- High Flocculation:Settles quickly post-fermentation, allowing for easier clarification and reduced sediment.
Applications:
- Red Wines:Exceptional for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit intensity and structure.
- White Wines:Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, delivering bright, clean fruit expressions.
- Rosé Wines:Brings forward fresh berry aromas and a crisp finish, perfect for modern rosé profiles.
- Fortified Wines:Handles higher alcohol levels gracefully, maintaining balance and aromatic integrity.
Flavor Profile:
- Red Fruit Dominance:Bold expressions of cherry, strawberry, and raspberry, ideal for fruit-forward reds and rosés.
- Citrus & Stone Fruits:Subtle notes of peach, nectarine, and lemon zest for added complexity.
- Balanced Acidity:Preserves natural acidity, resulting in a crisp and refreshing finish.
- Clean Finish:Promotes clarity and structure, avoiding harshness and off-flavors during fermentation.
Usage:
- Rehydration:Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
- Pitch Rate:Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
- Nutrient Addition:Supplement with yeast nutrient for optimal cell health and complete fermentation, especially in low-nitrogen musts.
- Fermentation Temperature:Maintain between 64°F and 86°F (18°C and 30°C) to enhance ester production and prevent off-flavors.
- Aging Potential:Suitable for both early-drinking wines and those intended for short-term aging, preserving vibrant fruit character and clarity.
