• T73 is the optimal choice for winemakers aiming to craft bold, fruit-driven red wines with exceptional color stability and a smooth, structured mouthfeel
• Whether perfecting a classic Cabernet Sauvignon, refining a rich Syrah, or enhancing a Mediterranean blend, T73 brings powerful expression and balance to every vintage
• Enhance aromatic intensity and structured mouthfeel in red wines

T73 is a robust, high-performance wine yeast strain developed to amplify aromatic complexity, color stability, and mouthfeel in a variety of red wine styles. Isolated by the University of Valencia in collaboration with Lallemand, this Saccharomyces cerevisiae bayanus strain is particularly suited for wines produced in warmer climates, promoting deep color extraction and fruit-forward profiles.

• Enhanced Color Extraction: Promotes anthocyanin stability, resulting in rich, long-lasting color intensity.

• Fruit-Forward Aromatics: Accentuates notes of ripe berries and plums, creating a bold, fruit-driven bouquet.

• Structured Mouthfeel: Encourages polysaccharide and glycerol production, contributing to a smooth, full-bodied palate.

• Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts.

• Temperature Range: Performs optimally between 65°F (18°C) and 90°F (32°C), allowing flexibility in fermentation strategies.

• Low Nitrogen Demand: Exhibits extremely low nitrogen requirements, facilitating fermentation in musts with limited nutrients.

• Dominance Over Indigenous Microflora: Quickly establishes dominance in the must, reducing the risk of undesirable microbial activity.

Applications:

• Full-Bodied Red Wines: Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing structure and deep fruit complexity.

• Mediterranean Reds: Grenache, Mourvèdre, and Tempranillo, bringing forward robust tannins and rich berry notes.

• Barrel-Aged Wines: Integrates well with oak aging, complementing toasted oak, spice, and vanilla nuances.

• Blended Reds: GSM blends, Super Tuscans, and Meritage, elevating balance and aromatic intensity.

Flavor Profile: 

• Dark Berry Concentration: Intense expressions of blackberry, plum, and black cherry dominate the palate.

• Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco add layers of complexity.

• Velvety Tannins: Enhances mouthfeel with smooth, integrated tannins, perfect for structured, age-worthy reds.

• Deep Color Stability: Supports anthocyanin preservation, ensuring vibrant, long-lasting color.

Usage:

• 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.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.

• Nutrient Addition: Supplement with yeast nutrient to support robust fermentation and prevent sluggish kinetics.

• Fermentation Temperature: Maintain between 65°F and 90°F to optimize polyphenol extraction and aromatic preservation.

• Extended Maceration: Ideal for long maceration periods, deepening color and enhancing tannin structure.