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A yeast for the production of natural sweet white wines

ORIGIN
WE 14 is a product of the yeast selection program of ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.

APPLICATION
WE 14 is very suitable for the production of all natural sweet wines including noble late harvest wines. It is resistant to the toxins secreted by Botrytis cinerea and can easily start fermentation at a high sugar concentration. It is however unlikely to ferment high sugar musts to dryness. WE 14 is cold sensitive and fermentation can easily be stopped by lowering the temperature to 10°C (50°F).

FERMENTATION KINETICS
•  Moderate fermentor
•  Sensitive to temperature shifts - can lead to toxic shock
•  Tends to flocculate when fermentation speed slows down
•  Conversion factor: 0.57 – 0.62

TECHNICAL CHARACTERISTICS
•  Cold tolerance: 14°C (58°F)
•  Optimum temperature range: 16 – 20°C (61 – 68°F)
•  Osmotolerance: 24˚Balling / Brix, 13.3 Baumé (if used to ferment to dryness)
•  Alcohol tolerance at 15°C (59°F): 15%
•  Foam production: low

METABOLIC CHARACTERISTICS
•  Glycerol production: 6 - 9g/l (> 12 g/l for Botrytis musts)
•  Volatile acidity: generally less than 0.3 g/l
•  SO2 producion: none to very low
•  Nitrogen requirement: high (thiamine addition is required for Botrytis musts)

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

DOSAGE
30 g/hl (2.5 lb/1000 gal). Increase dosage above 24˚Balling / Brix, 13.3 Baumé

PACKAGING
WE 14 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.