Mangrove Jack’s CY17 wine yeast 8 g

The Mangrove Jack’s CY17 yeast is an oenological strain specially designed for producing dry or sweet white wines, rosé wines and fruit wines. It enhances the grape’s natural aromas, developing complex fruity and floral notes while adding body and roundness.

Thanks to its moderate and steady fermentation, it is perfectly suited for aromatic wines, dessert wines and rustic fruit‑ or flower‑based wines. It is particularly suitable for Sauvignon Blanc, Muscat, Muscadet, Gewurztraminer, Zinfandel rosé and many other varieties. With a tolerance of up to 14% ABV, it produces expressive, balanced wines rich in aroma.

Why choose this product?

• Ideal for white, rosé and sweet wines: aromatic, fruity and floral wines.
• Develops a rich, full profile: body, roundness and natural balance.
• Complex tropical and floral aromas: perfect for fruit wines and dessert wines.

Technical specifications

• Strain: Saccharomyces cerevisiae
• Weight: 8 g (sachet)
• Aromatic profile: tropical fruits, flowers, complex fruitiness
• Glycerol production: not specified (manufacturer data respected)
• Nitrogen requirement: low
• Optimal pH range: 3.0–6.0
• Fermentation temperature: 16–24 °C
• Ideal temperature: 20 °C
• Alcohol tolerance: 14% ABV
• Killer factor: sensitive
• Form: active dry yeast
• Packaging: 8 g sachet
• Dimensions: 7 × 0.5 × 10 cm
• Total weight: 10.20 g

Product contents

• 8 g sachet of CY17 active dry yeast

Technical Tips

• Add the yeast directly to the must: no rehydration required.
• For maximum floral and tropical aromas, ferment around 18–20 °C.
• For sweet wines, favour a slow fermentation to preserve residual sugars.
• Store the sachet in a cool, dry place to maintain viability.

Product FAQ

• Which wines is CY17 suitable for?
  Dry or sweet white wines, rosé wines, dessert wines and fruit wines.
• Should the yeast be rehydrated?
  No, it can be added directly to the must.
• What is its aromatic impact?
  It develops complex tropical and floral aromas with a full, rounded body.
• Can it ferment high‑alcohol wines?
  It tolerates up to 14% ABV.