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Isolated from South Africa, this strain is used extensively for its ability to allow the full expression of varietal fruit and good palate structure. Popular for varietal red wines such as Shiraz, Cabernet Sauvignon, Zinfandel and Merlot and varietal white wines such as Chardonnay, Semillon and Riesling. This strain is also characterised by high glycerol and low ethanol yields per gram of sugar utilised.

AWRI 796 is generally recommended for red wine production, particularly varietal wines such as Shiraz/Syrah, Cabernet, Merlot and Pinot Noir. For successful white wine fermentations, such as Chardonnay, Sauvignon Blanc, Semillon and Riesling, it is advisable to carefully acclimatise the yeast to low temperatures prior to and during fermentation, and supplement the ferment with additions of nitrogen as required. Agitation and/or increasing the temperatures during the final stages of fermentation will assist to maintain the yeast in suspension

500 grams