Mangrove Jack’s VR21 wine yeast 8 g

The Mangrove Jack’s VR21 yeast is an oenological strain designed to produce fruity, well‑balanced red wines with solid structure. It develops intense dark‑fruit aromas while preserving the wine’s colour, body and natural varietal balance.

Thanks to its moderate fermentation, it suits a wide range of red styles, from New World to Old World. It is ideal for varieties such as Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo and Sangiovese. With a tolerance of up to 15% ABV, it produces expressive, harmonious and persistent wines.

Why choose this product?

• Ideal for fruity, well‑balanced red wines: Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese.
• Preserves colour, body and structure: dense, harmonious and expressive wines.
• Intense dark‑fruit aromas: pronounced fruity profile and long finish.

Technical specifications

• Strain: Saccharomyces cerevisiae
• Weight: 8 g (sachet)
• Aromatic profile: dark fruits, pronounced fruitiness
• Glycerol production: not specified (manufacturer data respected)
• Nitrogen requirement: high
• Optimal pH range: 3.0–6.0
• Fermentation temperature: 18–28 °C
• Ideal temperature: 24 °C
• Alcohol tolerance: 15% ABV
• Killer factor: positive
• Form: active dry yeast
• Packaging: 8 g sachet
• Dimensions: 7 × 0.5 × 10 cm
• Total weight: 10.00 g

Product contents

• 8 g sachet of VR21 active dry yeast

Technical Tips

• Add the yeast directly to the must: no rehydration required.
• For maximum dark‑fruit expression, ferment between 22 and 24 °C.
• To preserve colour, avoid excessively high temperatures at the start of fermentation.
• Store the sachet in a cool, dry place to maintain viability.

Product FAQ

• Which wines is VR21 suitable for?
  Fruity, structured red wines: Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese.
• Should the yeast be rehydrated?
  No, it can be added directly to the must.
• What is its aromatic impact?
  It develops intense dark‑fruit aromas and preserves colour and body.
• Can it ferment high‑alcohol wines?
  Yes, up to 15% ABV, but it is not recommended above that level.