Anchor WE372 - 100g View larger

Anchor WE372 - 100g

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A strain selected from nature to enhance red berry and floral aromas in red wines, and can also be used to ferment semi-sweet white wines. 

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R 130.00 tax incl.

Dosage: 30 g/hl

Description: A strain selected from nature to enhance red berry and floral aromas in red wines, and can also be used to ferment semi-sweet white wines.

 

Fermentation characteristics:

  •          Medium fermentation rate
  •          Optimum fermentation temperature: 18 – 28 C
  •          Cold tolerance: 16 C
  •          Sugar tolerance: 24.5 Brix
  •          Alcohol tolerance: 15%
  •          Foam production: Low
  •          Volatile acid production: Low
  •          Succinic acid production: Low, in high pH (>3.5) musts
  •          SO2 production: None to very 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 WE372 - 100g

Anchor WE372 - 100g

A strain selected from nature to enhance red berry and floral aromas in red wines, and can also be used to ferment semi-sweet white wines. 

Write a review

Anchor WE372 - 100g <p>Dosage: 30 g/hl</p> <p>Description: A strain selected from nature to enhance red berry and floral aromas in red wines, and can also be used to ferment semi-sweet white wines.</p> <p>&nbsp;</p> <p>Fermentation characteristics:</p> <ul> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Medium fermentation rate</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Optimum fermentation temperature: 18 &ndash; 28 C</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cold tolerance: 16 C</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sugar tolerance: 24.5 Brix</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Alcohol tolerance: 15%</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Foam production: Low</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Volatile acid production: Low</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Succinic acid production: Low, in high pH (&gt;3.5) musts</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; SO2 production: None to very low</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Killer factor: Positive</li> </ul> <p>&nbsp;</p> <p>Rehydration required:</p> <ul> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rehydrate the yeast in 10 times its weight in diluted must (around 7 Brix) at 35 C</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Let stand for 20 minutes</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gently stir to break up any clumps</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cool the rehydrated yeast to within 10 C of the must</li> </ul> <p>o&nbsp;&nbsp; Must may be added in small volumes to cool</p> <ul> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Add the mix to the fermentation</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The rehydration period should never exceed 45 minutes</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rehydration must be carried out in a sanitised container</li> </ul>
R 113.04

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