Alchemy II
A Saccharomyces cerevisiae yeast blend to enhance volatile thiols in white wines.
APPLICATION
Alchemy II enhances volatile thiols (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines.
This effect is the result of the synergistic action of the specific yeast strains that release and convert the volatile thiols. The ratio of the yeast strains in the blend has been scientifically formulated to provide this optimum aromatic profile. It is recommended for vinifying white grape varieties such as Sauvignon blanc, Colombard, Chenin blanc and Verdelho.
Fermentation kinetics
- Fast fermentation: temperature control is advised
- Conversion factor: 0.58 – 0.63
Technical characteristics
- Cold tolerance: 12 °C
- Optimum temperature range: 13 – 16 °C
- Osmotolerance: 25 °Balling/Brix
- Alcohol tolerance at 15 °C: 15.5%
- Foam production: low to medium
Metabolic characteristics
- Glycerol production: 5 – 7 g/L
- Volatile acidity production: generally lower than 0.5 g/L
- SO2 production: none to very low
- Nitrogen requirement: average
Phenotype
- Killer: positive and negative (propagation instead of direct inoculation will distort the ratio of the blend)
- Cinnamyl decarboxylase activity: low positive (POF+)
Origin
Alchemy II is a scientifically formulated blend of wine yeast strains. It has been developed in collaboration with the Australian Wine Research Institute (AWRI).
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 g/hL: straight inoculation only (no propagation).
Packaging
Alchemy II 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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