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A yeast for enhancing thiol aromas in white wines
ORIGIN
ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.
APPLICATION
VIN 7 is ideal for the production of aromatic white wines at low temperatures. VIN 7 releases passion fruit, grapefruit, gooseberry and guava aromas and flavours from their non-aromatic precursors in the must. It is therefore especially recommended for vinification of the following grape varieties: Sauvignon blanc, Chenin blanc and Colombard.
FERMENTATION KINETICS
• Strong fermentor even at low temperatures, ferments slower towards the end of fermentation
• Sensitive to micro-nutrient shortages
• Conversion factor: 0.58 – 0.63
TECHNICAL CHARACTERISTICS
• Cold tolerance: 12°C (54°F)
• Optimum temperature range: 13 – 16°C (55 – 61°F)
• Optimum must clarity: 50 – 90 NTU
• Osmotolerance: 24. 5°Balling / Brix, 13.6 Baumé
• Alcohol tolerance at 15°C (59°F): 15%
• Foam production: medium
METABOLIC CHARACTERISTICS
• Glycerol production: 5 - 7 g/l
• Volatile acidity production4: 0.4 - 0.8 g/l
• SO2 production: none to very low
• Nitrogen requirement: low
PHENOTYPE
• Killer: sensitive
• Cinnamyl decarboxylase activity: low positive (POF +)
DOSAGE
20 g/hl (2 lb/1000 gal)
PACKAGING
VIN 7 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.
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