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A yeast for the production of fresh and fruity white and Rosé wines

ORIGIN
VIN 13 is a product of the yeast hybridisation program of the Department of Microbiology and Institute for Wine Biotechnology, University of Stellenbosch, South Africa.

APPLICATION
VIN 13 enhances volatile thiol aromas (passion fruit, grapefruit, gooseberry and guava) and produces esters (tropical fruit salad, floral). It is recommended for vinifying Chardonnay, Chenin blanc, Riesling, Semillon, Gewürztraminer, Viognier, Pinot gris, Marsanne, Rousanne and all Muscat grape varieties. VIN 13 is also ideal for the production of aromatic Rosé’s from all red grape varieties.

FERMENTATION KINETICS
•  Very strong fermentor, cold fermentation is advised
•  Conversion factor: 0.58 – 0.63

TECHNICAL CHARACTERISTICS
•  Cold tolerance: 10°C (50°F)
•  Optimum temperature range: 12 - 16ºC (54 - 61ºF)
•  Osmotolerance: 27˚Balling / Brix, 14.9 Baumé
•  Alcohol tolerance at 15°C (59°F): 16.5%
•  Foam production: low

METABOLIC CHARACTERISTICS
•  Glycerol production: 5 – 7 g/l
•  Volatile acidity production: generally lower than 0.3 g/l
•  SO2 production: none to very low
•  Nitrogen requirement: low

PHENOTYPE
•  Killer: positive
•  Cinnamyl decarboxylase activity: negative (POF -)

DOSAGE
20 g/hl (2 lb/1000 gal)

PACKAGING
VIN 13 is vacuum-packed in 1kg packets. It must be stored in a cool (5 - 15˚C, 41 - 59ºF), dry place, sealed in its original packaging.