When it comes to wine, people drink with their eyes

The attraction your customers have to a quality red wine goes beyond a pleasant scent and rich flavor profile. “When it comes to wine,” says Blake Bomben, Business Development Manager at Ravago Chemicals North America, “people drink with their eyes.” From the delicate translucent red of a light-bodied Pinot Noir, to the deep ruby red of a full-bodied Cabernet Sauvignon, the color of wine tells a story that is just as powerful as aromatic characters and taste.

To heighten the color depth of Cabernet Sauvignon, Merlot, and Shiraz, consider using Maurivin AWRI Obsession — a low-foaming selection of Metschnikowia, non-Saccharomyces yeast strains offered by AB Biotek. Beyond deep rich color, this yeast significantly improves taste by enhancing dark fruit flavors and masking green characters. Because AWRI Obsession is a low alcohol tolerance yeast, (die off begins between 5% – 10% alcohol), expect a longer fermentation lag phase when compared to standard Saccharomyces yeast strains, which tend to be fermentation powerhouses. 

Another benefit of AWRI Obsession is that it is a low SO2 and VA producer. High SO2 and VA are not beneficial at the start of the second inoculation phase. Typically, AWRI Obsession is fed when most of the sugar has fermented to alcohol. A complex yeast nutrient, such as Maurivin AWRI 796 or Maurivin PDM is fed in the second inoculation phase to boost fermentation activity.

Why go through two inoculations, typical of sequential fermentation? Sequential fermentation is in vogue because it produces a richer and more interesting flavor profile.

yeast yeast strain fermentation