Red Star® Pasteur RedTM (Davis 904) was sourced from the collection of the Institute Pasteur in Paris.
Maintaining cool temperatures of the must may be necessary during fermentation to prevent unwanted temperature increase and resultant off flavors. The Pasteur Red provides character to less robust red grapes, or varieties picked prior to optimum development. A quick starter, the Pasteur Red immediately crowds out the indigenous micro flora transferred to the must from the skins during crushing.
Ferments within a temperature range of 17 - 30 C(63 - 86F) and exhibits alcohol tolerance to 15% while producing wines with low volatile acidity and acetaldehyde production under suitable nutritional conditions.
The strain improves the softness and the roundness of full bodied wines from grapes poor in astringency.
A strong and even fermenter, the strain produces full-bodied reds while encouraging the development of varietal fruit flavors, balanced by complex aromas, especially during fermentation of grapes from the Cabernet family.
Produces full bodied wines from Bordeaux grapes including Cabernet Sauvignon, Shiraz and Merlot and the strains flavor production favors especially high quality wines aged in oak barrels.
Pasteur Red is particularly adapted to the production of red wines destined for long maceration periods and with grapes rich in astringent tannins.