VIN2000 (1kg)

Item No.015195
VIN2000 (1kg)
VIN 2000 Full-bodied aromatic whites VIN 2000 produces rich and ripe aromatic white wines and is compatible with barrel fermentation. Aromas include citrus and tropical fruits (passion fruit, guava, and pineapple) Moderate speed fermenter with very low SO 2 production and low foaming S. cerevisiae h
Per Each
Excl. Tax
Available
Each

Description

VIN 2000

Full-bodied aromatic whites

VIN 2000 produces rich and ripe aromatic white wines and is compatible with barrel fermentation.
  • Aromas include citrus and tropical fruits (passion fruit, guava, and pineapple)
  • Moderate speed fermenter with very low SO2 production and low foaming
  • S. cerevisiae hybrid
  • Temperature control is advised
  • Product of the yeast hybridization program at the Institute for Wine Biotechnology, University of Stellenbosch, South Africa
Frequently used in: Chenin blanc, Chardonnay, Sauvignon blanc, Viognier, Albariño
Alcohol Tolerance: 15.5%
Nitrogen Needs: LOW
Temp. Range: 55-61°F

Specifications

Brand
Anchor
Alcohol Tolerance
15.5% ABV
Competitive Factor
Yes
Fermentation Speed
Moderate
Malolactic Compatibilty
Good
Maximum Temperature
16°C (61°F)
Minimum Temperature
13°C (55°F)
Nutrient Demand
Low
Species
S. cerevisiae

Documents

VIN2000 (1kg)

VIN2000 (1kg)

Item No.015195
Per Each
Excl. Tax
Available
Each

VIN 2000

Full-bodied aromatic whites

VIN 2000 produces rich and ripe aromatic white wines and is compatible with barrel fermentation.
  • Aromas include citrus and tropical fruits (passion fruit, guava, and pineapple)
  • Moderate speed fermenter with very low SO2 production and low foaming
  • S. cerevisiae hybrid
  • Temperature control is advised
  • Product of the yeast hybridization program at the Institute for Wine Biotechnology, University of Stellenbosch, South Africa
Frequently used in: Chenin blanc, Chardonnay, Sauvignon blanc, Viognier, Albariño
Alcohol Tolerance: 15.5%
Nitrogen Needs: LOW
Temp. Range: 55-61°F

Specifications

Brand
Anchor
Alcohol Tolerance
15.5% ABV
Competitive Factor
Yes
Fermentation Speed
Moderate
Malolactic Compatibilty
Good
Maximum Temperature
16°C (61°F)
Minimum Temperature
13°C (55°F)
Nutrient Demand
Low
Species
S. cerevisiae

Documents