Winemaking / Markets Served

Brio

Renaissance Yeast’s strains have excellent fermentation kinetics, desirable sensory characteristics, and are produced to the highest quality standards. Renaissance Yeast is the exclusive developer of a novel, patented H2S-preventing technology that is the result of a natural trait in yeast that increases sulfur and nitrogen utilization efficiency during fermentation, thereby preventing hydrogen sulfide formation.

Brio (Saccharomyces cerevisiae), A specialty yeast for complex, fruit driven red wines.  Selected for its intense aroma purity and ability to enhance Pinot Noir varietal characteristics, Brio elevates a wine’s aromatic expressiveness with impressive notes of cherry, black fruits, and spice. Brio improves the extraction of phenolic compounds and color, which helps produce a complex, rounded wine.

Key Features 

  • Recommended for Pinot Noir, Zinfindel, Grenache and Gamay
  • Fermentation temperature limits 64 to 86 ͦF
  • Alcohol tolerance 16% v/v
  • Medium nitrogen requirements
  • Yeast does not produce hydrogen sulfide
  • Moderate fermentation tempo
  • Low production of SO2
  • Classically bred, Non-GMO
  • For use in wine

Pack Size: 500 g, 10 kg

 

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Downloads:
Renaissance Yeast - Brio Product Data Sheet
Renaissance Yeast SDS
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