
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