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

Specifically bred to express the esters responsible for making white peach, floral, and tropical fruit aromas in white grape varietals, Allegro makes very little SO2 and has a very short lag phase. Allegro is highly compatible with MLF and will generally consume around 20% of the malic acid present during primary fermentation.


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.


Allegro is recommended for enhancing the aromatic complexity of neutral grape varieties (Colombard, Chenin Blanc, Terret, Trebbiano/Ugni Blanc, etc.) or grapes produced from high-yielding vines. Allegro’s aroma profile harmonizes well with varietals such as Chardonnay, Riesling, Sauvignon Blanc, Semillon, Gewurztraminer, and Pinot Blanc.


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 - 2016 Product Sheet Allegro - 2016 Product Sheet (522 KB - )

Allegro - Cider Product Sheet Allegro - Cider Product Sheet (637 KB - )

Technical Data Sheet - SCB Technical Data Sheet - SCB (66 KB - )



Optimal Temperature

16 – 28°C (61 - 82ºF)

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