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ORIGIN
VIN 2000 is a product of the yeast hybridisation program of The Institute for Wine Biotechnology, Stellenbosch University, South Africa.

APPLICATION
VIN 2000 is recommended for the production of barrel fermented Chardonnay (good fructose utilisation, tropical and citrus aromas), Viognier (floral and citrus aromas) and “rich and ripe” style Chenin blanc (fresh pineapple, paw-paw and citrus aromas).

FERMENTATION KINETICS
•  Moderate fermentor - approximately 1°Balling / Brix (0.6 Baumé) per day at 12°C (54°F)
•  Conversion factor: 0.58 – 0.63

TECHNICAL CHARACTERISTICS
•  Cold tolerance: 12°C (54°F)
•  Optimum temperature range: 13 – 16°C (55 – 61°F)
•  Osmotolerance: 25°Balling / Brix, 13.9 Baumé
•  Alcohol tolerance at 15°C (59°F): 15.5%
•  Foam production: low

METABOLIC CHARACTERISTICS
•  Glycerol production: 9 -10 g/l
•  Volatile acidity production: generally lower than 0.4 g/l
•  SO₂ production: none to very low
•  Nitrogen requirement: low

PHENOTYPE
Killer positive

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

PACKAGING
VIN 2000 is vacuum-packed in 1kg packets. It must be stored in a cool (5 – 15°C, 41 – 59°F), dry place, sealed in its original packaging.