• RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel
• Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality
• Enhance color stability and elevate red fruit aromatics in your wines

RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth.

• Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum.

• Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity.

• Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish.

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

• Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies.

• Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors.

Applications:

• Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure.

• Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel.

• Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés.

• Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time.

Flavor Profile:

• Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile.

• Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character.

• Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging.

• Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience.

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 color stabilization.

• Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior.

• Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention.

• Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.