Brio
(Brioso)

A specialty yeast for complex, fruit driven red wines.

Selected for its intense aroma purity and ability to enhance Pinot Noir varietal characteristics, Brio elevates a wine’s aromatic expressiveness with impressive notes of cherry, black fruits, and spice. Brio improves the extraction of phenolic compounds and color, which helps produce a complex, rounded wine.

Guidelines

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.

Brioso - 2015 Product Sheet Brioso - 2015 Product Sheet (320 KB - )



Applications

Brio is noted for its ability to enhance the flavor of red wine varietals, particularly Pinot Noir, Zinfandel, Grenache, and Gamay. With its intense aromatics and ability to aid color extraction, Brio is also well suited for early release red and rose wines. Brio generally consumes around 20% of the malic acid present during primary fermentation.

Notes:

Nitrogen supplementation is recommended during the initial 1/3 of fermentation, especially when fermenting at warmer temperatures.

*Grams of sugar required to produce 1% alcohol (v/v). Varies depending on the sugar and nutrient composition of the must and environmental conditions.

**Can produce some SO2 under stressful conditions (low nutrients, low temperature and/or very high alcohol).

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.

Literature

Brio - 2016 Product Sheet Brio - 2016 Product Sheet (514 KB - )

Technical Data Sheet Technical Data Sheet (66 KB - )

Kinetics

mod to fast

Optimal Temperature

18 – 30°C (64 - 86ºF)

Cold Tolerance

16˚C

Alcohol Tolerance

16%

Dosage

0.2-0.35 g/L

Conversion Factor

16.5 g/L

Glycerol

6 - 8 g/L

Volatile Acidity

low

Nitrogen Requirements

moderate

Killer Factor

active

Flocculation

high

Foam Production

low

SO2 Production

moderate

H2S Production

none