BB Turbo Yeast and Wine Tannings

A great wine is an artfully crafted combination of factors that interact to shape its sensory qualities. Wine astringency – or the sensation of dryness in the mouth – may be caused by tannins reacting with salivary proteins to form protein-tannin complexes which eventually clump together and precipitate out as particles. Their interaction with other components such as phenolics, sugars, available acetaldehyde or residual yeast proteins all plays a part in shaping how much wine astringency is perceived.

Over time, red wines tend to lose some of their astringency through various mechanisms, including conversion of phenolics to less astringent ethyl-linked flavan-3-ol dimers and oxidative browning of anthocyanin pigments. Furthermore, tannins that interact negatively with salivary proteins may also decrease due to fining with other substances like arabic gum, b-cyclodextrin or pectin; which reduce tannin astringency by binding tightly and reducing interactions with salivary proteins.

BB Turbo Yeast is a strain designed to produce high alcohol levels quickly. Just 6kg of sugar will ferment to 24%ABV in 36 hours under optimal conditions; sold as sachets with instructions that indicate use for producing beer, cider, spirits and liqueurs as well as “jungle juice,” also known as prison wine or dorm wine or jungle rum.