Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by University Massey, New Zealand
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
High ester production
White Wine
Rosé Wine
High Brix Juice
Rosé Wine
High Brix Juice
For aromatic whites, aged reds, rosés and ‘sticky’ wines
A yeast from the Massey University culture collection. It is used to produce very aromatic white wine, contribute complexity in the production of red wines for aging, and to produce rosés and ‘sticky’ wine. After completion of fermentation, the yeast flocculates and settles to give compact lees. Produces a high concentration of esters giving fruit salad aroma, particularly at fermentation temperatures below 20°C. The yeast ester aroma decreases over time as fermentation esters hydrolyse.Fermentation Speed
Slow
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
20 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
