Yeast for bold, fruity red wines with intense color and tannic structure.

Maestoso’s moderate fermentation tempo allows for longer maceration periods, which when paired with its ability to promote polyphenolic extraction, produces wines with stable color and tannic structure. Maestoso maintains the natural acidity of the juice for a sustained, bright, fresh fruit character and a lively sensation on the palate that carries through to the aftertaste.


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.


Maestoso enhances the aromas and flavors of red berries, black berries, and dried fruit in full bodied wines such as Cabernet Sauvignon, Merlot, Syrah, Zinfandel, and Petit Verdot.


Nitrogen supplementation is recommended during the initial 1/3 of fermentation.

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

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.


Maestoso - 2016 Product Sheet Maestoso - 2016 Product Sheet (504 KB - )

Technical Data Sheet Technical Data Sheet (66 KB - )

Maestoso - Cider Product Sheet Maestoso - Cider Product Sheet (734 KB - )

Muse - Product Sheet (2017) Muse - Product Sheet (2017) (506 KB - )

Technical Data Sheet Technical Data Sheet (66 KB - )

Maestoso - Cider Product Sheet Maestoso - Cider Product Sheet (734 KB - )



Optimal Temperature

18 – 25°C (64 - 77ºF)

Cold Tolerance


Alcohol Tolerance



0.2-0.35 g/L

Conversion Factor

16.6 g/L


7 - 9 g/L

Volatile Acidity


Nitrogen Requirements

mod to high

Killer Factor




Foam Production


SO2 Production

very low

H2S Production