Legacy ThiolBloom
A Saccharomyces cerevisiae x S. kudriavzevii hybrid yeast for creating fruity, fresh and soft white wines.
APPLICATION
Legacy ThiolBloom has been selected for its ability to enhance the major thiol compounds in white wines, like Sauvignon blanc, as well as rosé wines from cultivars like Shiraz and Cabernet Sauvignon. This leads to increased aromas of grapefruit, passionfruit, gooseberry, guava and tropical fruit.
ThiolBloom also enhances fresh fruit, softness and volume, creating easy-drinking, ready-for-market wines with fresh mouthfeel and acidity.
Fermentation kinetics
- Conversion factor: 0.56 – 0.61
Technical characteristics
- Cold tolerance: 15 °C (59 °F)
- Optimum temperature range: 16 – 20 °C (61 – 68 °F)
- Osmotolerance: 24 °Balling/Brix
- Alcohol tolerance at 15 °C (59 °F): 14.5%
- Foam production: low
Metabolic characteristics
- Glycerol production: 8 – 10 g/L
- Volatile acidity production: generally lower than 0.4 g/L
- SO2 production: none to very low
- Nitrogen requirement: average
Phenotype
- Killer: positive
- Cinnamyl decarboxylase activity: negative (POF -)
Science and Technology
Origin
This interspecies hybrid wine yeast was developed by Anchor Oenology.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 g/hL
Packaging
ThiolBloom 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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