The resultant wine using AWRI Paragon has intense tropical fruit aromas as well as ester and floral notes that remain in the finished wine. The balance of all aroma compounds generates a synergistic effect that is only seen in premium quality Chardonnay. AWRI Paragon also impacts the palate, producing wines with increased palate weight, complexity, and mouthfeel which is consistent across the AWRI hybrid yeast series.
A hybrid yeast used to enhance the tropical fruit characters and mouthfeel in high quality Chardonnay or other white wines.
Saccharomyces cerevisiae x Saccharomyces paradoxus (non-GMO hybrid).
The Australian Wine Research Institute and produced under license by AB Biotek. AWRI 1501
AWRI Paragon has a short lag phase with a medium to fast fermentation speed at temperatures of 13–26°C (55–79°F).
In winemaking trials in the USA and Australia, AWRI Paragon was shown to be a reliable and steady fermenter in-tank Chardonnay.
This yeast should be used when there is a desire to add value to Chardonnay wines, but also Colombard, Semillon, and other white varieties. Caution should be used with barrel fermentation as this yeast can produce some foam in some juices.
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