• CROSS EVOLUTION is your gateway to crafting wines with extraordinary aromatic lift, vibrant fruit expressions, and a silky-smooth mouthfeel
• Whether you're producing a crisp Sauvignon Blanc, an elegant rosé, or a bright, fruit-forward Pinot Gris, this yeast strain ensures clean fermentation with enhanced complexity and balanced character in every bottle
• Revolutionize aromatic expression and mouthfeel in your wines

CROSS EVOLUTION is an innovative Saccharomyces cerevisiae hybrid yeast strain developed to enhance the sensory profile of white and rosé wines. Its unique enzymatic capabilities are designed to unlock bound aroma precursors, leading to intensified floral and tropical fruit notes, while promoting a rich, balanced mouthfeel. Optimized for fermentations requiring robust performance under challenging conditions, CROSS EVOLUTION delivers wines that are vibrant, fruit-forward, and elegantly structured.

• High Ester Production: Generates elevated levels of tropical fruit, citrus, and stone fruit esters, enhancing the aromatic profile of wines.

• β-Glucosidase Activity: Releases bound terpene and thiol precursors, amplifying varietal expression and bouquet complexity.

• Enhanced Mouthfeel: Promotes polysaccharide and glycerol production, contributing to a fuller, silkier palate experience.

• Controlled Fermentation: Exhibits consistent fermentation kinetics with low volatile acidity and minimal hydrogen sulfide production.

• Alcohol Tolerance: Effective up to 15% ABV, ensuring robust fermentation across various wine styles.

• Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing precise aroma development and balance.

Applications:

• White Wines: Ideal for enhancing citrus, floral, and tropical fruit notes in varieties such as Chardonnay, Chenin Blanc, Gewürztraminer, Pinot Gris, Riesling, Roussanne, Sauvignon Blanc, and Viognier.

• Rosé Wines: Amplifies red fruit and floral aromas, contributing to a fresh, lively palate with crisp acidity.

• Sparkling Wines: Enhances aromatic lift and mouthfeel in traditional and Charmat method sparkling wines.

• Ciders: Suitable for apple and pear ciders, boosting fruity aromas and providing a smooth texture.

Flavor Profile:

• Tropical Fruits: Expressive notes of pineapple, mango, and passion fruit.

• Citrus & Stone Fruits: Bright accents of lemon zest, peach, and apricot add depth and complexity.

• Floral Aromatics: Highlights jasmine, honeysuckle, and orange blossom for a layered bouquet.

• Soft, Rounded Mouthfeel: Enhanced glycerol production delivers a smooth, well-structured body.

Usage Guidelines:

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development.

• Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and enhance ester formation, especially in low-nitrogen musts.

• Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to optimize ester production and prevent off-flavors.

• Oxygenation: Light oxygenation at inoculation promotes robust fermentation and enhanced aroma release.