Anchor VIN13 - 100g View larger

Anchor VIN13 - 100g

New product

A hybrid yeast strain developed to enhance dark and tropical fruit and floral aromas, from banana to orange blossom, in both red and white wines, producing volatile thiols and esters.

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R 135.00 tax incl.

Dosage: 20 g/hl

Description: A hybrid yeast strain developed to enhance dark and tropical fruit and floral aromas, from banana to orange blossom, in both red and white wines, producing volatile thiols and esters.

 

Fermentation characteristics:

  •          Fast fermentation
  •          Fermentation temperature: 12 – 16 C
  •          Cold tolerance: 10 C
  •          Sugar tolerance: 27 Brix
  •          Alcohol tolerance: 17% at 15 C
  •          Foam production: Low
  •          Volatile acid production: Low
  •          SO2 production: None to very low
  •          Nitrogen requirements: Low
  •          Killer factor: Positive

 

Rehydration required:

  •          Rehydrate the yeast in 10 times its weight in diluted must (around 7 Brix) at 35 C
  •          Let stand for 20 minutes
  •          Gently stir to break up any clumps
  •          Cool the rehydrated yeast to within 10 C of the must

o   Must may be added in small volumes to cool

  •          Add the mix to the fermentation
  •          The rehydration period should never exceed 45 minutes
  •          Rehydration must be carried out in a sanitised container

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Anchor VIN13 - 100g

Anchor VIN13 - 100g

A hybrid yeast strain developed to enhance dark and tropical fruit and floral aromas, from banana to orange blossom, in both red and white wines, producing volatile thiols and esters.

Write a review

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