A French isolate used extensively in California and Australia and maintained at UC Davis as strain UCD-725. Highly recommended for production of quality red wines. Able to ferment between 64 and 86 degrees F and up to 16% alcohol. Low volatile acid production. Medium-rate fermenter with low hydrogen sulfide production. Does not really add to the mouthfeel of a wine, rather it focuses on the structural components. Minimum color loss in red wines with enhanced flavor and aroma of the wine. This is one of the yeasts that MoreWine uses in the production of the majority of our red wines. In past vintages, BDX has continuously been shown to excel not just with the Bordeaux varietals, but with Zinfandel and the Rhone one's, as well. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.