Vivace
(VIC-23)

A clean fermenting yeast for elegant, crisp, and lively white wines.

Vivace is a general white vinification strain. A good fermenter that will perform in a wide range of temperatures (14-28 °C), this strain will reveal the varietal attributes of the grapes, along with notes of pear, apple, grapefruit, lime and fresh pineapple, which will add a delicate complexity.

Guidelines

Viability / Living cells: > 1.0 x 1010 cells/gram

Package Sizes: 500 g and 10 kg vacuum packed foil sachets.
Storage Conditions:
Store cool and dry, 4 - 15 ⁰C (39 - 59 ⁰F). Do not freeze!
Inoculation Rate:
200 - 350 g/1000 L (1.66 - 2.92 lbs /1000 gallons)

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

  1. In an inert and sterile container, prepare chlorine-free water at 38-42 ⁰C (100-108 ⁰F) that is 10 times the weight of the yeast to be rehydrated.
  2. Gently mix the yeast into the water and allow 20 minutes for rehydration.
  3. After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more that 5 ⁰C (9 ⁰F) with each juice addition.
  4. When the temperature of the yeast suspension is less than 10 ⁰C (18 ⁰F) warmer than the must to be inoculated , slowly add the yeast mixture into the fermentation vessel.

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

Applications

Vivace is reommended for cool climate Chardonnays (e.g. Chablis), where pear, green plum and apple notes are desired, as well as Australian and German Rieslings styles because of its beta-Lyase activity and its citrusy (lime) characteristics. It can be a great pair for spicy Alsacian Pinot Gris or Italian Pinot Grigio as it also presents hints of black pepper, eucalyptus and sweet spice. Due to its H2S prevention and its MLF compatibility, it can be used perfectly in barrel fermentation of Sauvignon Blanc "Fume Blanc" style.

Recommended varietals include Chardonnay, Riesling, Pinot Gris/Grigio, and Sauvignon Blanc.

Notes:

Nitrogen supplementation with organic sources of nitrogen as well as DAP is recommended during the initial 1/3 of fermentation to achieve a YAN > 275, 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.

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

Vivace (2018) Vivace (2018) (457 KB - )

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

Vivace - Cider Product Sheet Vivace - Cider Product Sheet (745 KB - )

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

Kinetics

moderate

Optimal Temperature

14 – 28°C

Cold Tolerance

13°C

Alcohol Tolerance

16%

Dosage

0.2 - 0.35 g/L

Conversion Factor

16.3 g/L

Glycerol

6.0 - 7.5 g/L

Volatile Acidity

low

Nitrogen Requirements

med - high

Killer Factor

active

Flocculation

high

Foam Production

low

SO2 Production

low

H2S Production

none