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