ENOLOGIX'S 100-POINT WINEMAKING RATINGS
Read our "consumers'" reviews of ideas and supplies being recommended or sold to California winemakers below. Reviews are comprised of both a numeric score between 50 and 100 points and written reviews by our users. No guarantee is made as to the accuracy or reliability of the information (please see our Copyright).
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Description: Red Star® Pasteur RedTM (Davis 904), a strain of Saccharomyces cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.
Reviewed By Doug Winemaker
While this yeast is a strong fermenter, with high temperature and alcohol tolerance, Some of my customers are seeing elevated sulfides post fermentation across all red wines from excessive additions of DAP. Excess DAP accelerates cell growth and starves yeast cells of micronutrients, causing sulfide production.
Red Star makes no recommendations regarding DAP additions. Typical vendor recommendations for DAP are ~4#/1000 gallons. I have seen problems at 4#/1000 gallons DAP.
Minimize DAP additions and consider adding a micronutrient product, containing RIBOFLAVIN.
Reviewed By Leo Winemaker
This is a great yeast for red winemaking where the standard operating procedure includes high juice or cap temperatures. This yeast is a great finisher, so good that those using it do not report stuck fermentations. With the caveat, that use of a strong fermenter requires carefully managing DAP, so that too much is not added to the must. Nothing wrong with a tried and true French culture.