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A Saccharomyces cerevisiae strain that exhibits complex aromatics during fermentation, often described as ‘old wine world’ characters reminiscent of complex, indigenous natural ferments. Popular with winemakers wanting to produce a complex wine or requiring another blending option. This strain consumes a relatively high amount of malic acid before the end of alcoholic fermentation. UCD 522 is a general purpose yeast recommended for both red and white winemaking, but popular more so for the production of complex, varietal red wines such as Shiraz/Syrah, Zinfandel, Merlot and Grenache.