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BDX is the yeast of choice for winemakers looking to craft bold, structured red wines with rich complexity and deep color
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Whether perfecting a Cabernet Sauvignon, enhancing the fruit-forward nature of Merlot, or refining a Bordeaux blend, BDX delivers consistency, elegance, and aging potential in every batch
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Enhanced structure and rich complexity for bold red wines
BDX is a premium wine yeast strain specifically developed for full-bodied red wines that require enhanced structure, color stability, and aromatic complexity. Ideal for Bordeaux varietals, this strain excels at promoting deep color extraction and well-rounded tannin integration. Its robust fermentation capabilities ensure complete attenuation, even in high-sugar musts, while preserving the varietal characteristics and complexity of the wine.
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Deep Color Extraction: Promotes high anthocyanin stability for vibrant, long-lasting color.
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Enhanced Tannin Structure: Supports smooth tannin development and mouthfeel integration.
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Alcohol Tolerance: Effective up to 16% ABV, allowing for strong, full-bodied wines.
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Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for achieving rich complexity.
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High Flocculation: Contributes to excellent clarity post-fermentation.
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Minimal SO₂ Production: Reduces the risk of off-flavors, preserving natural aromatics.
Applications
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Cabernet Sauvignon: Boosts boldness and enhances tannin structure for optimal aging.
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Merlot & Malbec: Promotes fruit intensity and smooth mouthfeel while enhancing complexity.
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Cabernet Franc: Elevates spice and berry notes with refined tannins.
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Bordeaux Blends: Perfect for crafting structured, age-worthy blends with balanced tannins and vibrant color.
Flavor Profile
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Dark Fruit Expressions: Highlights blackberry, plum, and black cherry with layered depth.
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Spice and Tobacco Notes: Accentuates hints of black pepper, cedar, and dark chocolate.
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Smooth Tannin Integration: Creates a well-rounded mouthfeel with structured complexity.
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Aging Potential: Supports development over time, enhancing depth and smoothness.
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 prevent 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 tannin extraction.
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Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to avoid sluggish fermentation.
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Fermentation Temperature: Maintain between 64°F and 86°F to promote deep color and structured tannins.
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Extended Maceration: Ideal for longer maceration periods to intensify flavor and tannin complexity.
Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
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