Legacy VIN 2000
A Saccharomyces cerevisiae hybrid yeast for the production of barrel fermented, complex and aromatic white wines.
APPLICATION
VIN 2000 is recommended for the production of barrel fermented Chardonnay (good fructose utilisation, tropical and citrus aromas), Viognier (floral and citrus aromas) and “rich and ripe” style Chenin blanc (fresh pineapple, paw-paw and citrus aromas).
Fermentation kinetics
- Moderate fermenter – approximately 1 °Balling/Brix
- (0.6 Baumé) per day at 12 °C (54 °F)
- Conversion factor: 0.58 – 0.63
Technical characteristics
- Cold tolerance: 12 °C (54 °F)
- Optimum temperature range: 13 – 16 °C (55 – 61 °F)
- Osmotolerance: 25 °Balling/Brix; 13.9 Baumé
- Alcohol tolerance at 15 °C (59 °F): 15.5%
- Foam production: low
Metabolic characteristics
- Glycerol production: 9 – 10 g/L
- Volatile acidity production: generally lower than 0.4 g/L
- SO2 production: none to very low
- Nitrogen requirement: low
Phenotype
- Killer: positive
Science and Technology
Origin
VIN 2000 is a product of the yeast hybridisation program of the Institute for Wine Biotechnology, Stellenbosch University, South Africa.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
30 g/hL (2.5 lb/1000 gal)
Packaging
VIN2000 is vacuum-packed in 1 kg packets.
Storage
It must be stored in a cool (5 – 15 °C, 41 – 59 °F), dry place, sealed in its original packaging.
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