An ester-producing yeast for more aromatic modern white wines.

Allegro is a fruit forward yeast strain. It produces high amounts of secondary aromas (esters) without masking the varietal expression of the grapes. The nose reveals notes of peach, guava, pear and white flowers. Allegro consumes 20% of malic acid during Alcoholic Fermentation, has a short lag phase and it is recommended for white and rosé vinification. Allegro pairs perfectly with moderate climate Chardonnay and Viognier, where peach and melon predominates, but it is also an ideal partner with more neutral varietals as Ugni Blanc, Colombard, Pinot Blanc, Chenin or high yielding vineyards. Because Allegro is H2S-preventing, it is the perfect ally for barrel aging on the lees, where Allegro can increase the mouthfeel and texture of Chardonnay, Viognier, Chenin and Semillon without producing H2S off aromas. Allegro is MLF compatible with a moderate nutrients requirement and extremely low production of SO2.


Viability / Living cells: > 1.0 x 1010 cells/gram
Package Sizes:
500g and 10kg vacuum packed foil sachets.
Storage Conditions:
Store cool and dry, 4 - 15⁰C (39 - 59⁰F). Do not freeze!
Inoculation Rate:
200 - 350g/1000L (1.66 - 2.92lbs/1000 gallons)

Note: inoculation range is based on the juice sugar content and condition of grapes.

  1. Prepare a chlorine-free, 3:1 water to juice mixture of approximately 5 times the yeast weight at 38 - 42°C (100 - 108°F).
  2. Gently sprinkle the yeast into the water-juice mixture and, without stirring, allow 10 minutes for hydration.
  3. Stir the yeast into the water-juice mixture allowing it an additional 10 minutes to fully hydrate.
  4. Add enough juice to the yeast suspension to lower the temperature by 5ºC (9ºF). Let mixture acclimate for 5 minutes.
  5. Repeat step 4 until the temperature of the yeast suspension is less than 8°C (15°F) warmer than the must or juice to be inoculated.
  6. Slowly add the yeast mixture into must or juice.

Note: Directly adding dry yeast to the must or juice tank is not advisable.


Recommended varietals include Chardonnay, Viognier, Ugni Blanc, Colombard, Pinot Blanc, Chenin, and Semillon.


Ferments slower towards the end of fermentation, especially in lower pH/higher acidity wines. When fermenting to dryness, it is recommended to increase temperature to 18-20 °C near the end of fermentation to ensure a proper finish.

Nitrogen supplementation is recommended during the initial 1/3 of fermentation. Sensitive to micro-nutrient shortages at the end of fermentation.

Quality Guarantee

Renaissance Yeast guarantees the quality of its products sold in their original packaging, provided they are used in conformity with the expiration date and the storage conditions noted above.

The information is true and accurate to the best of our knowledge. However, this data sheet is not to be considered as a guarantee expressed or implied, or as a condition of sale of this product.


Allegro (2018) Allegro (2018) (577 KB - )



Optimal Temperature

15 – 28°C

Cold Tolerance


Alcohol Tolerance



0.2 - 0.35 g/L

Conversion Factor

16.3 g/L


5 - 7 g/L

Volatile Acidity


Nitrogen Requirements


Killer Factor




Foam Production


SO2 Production

none to very low

H2S Production