Legacy WE 372
A Saccharomyces cerevisiae yeast for the production of aromatic, supple red wines.
APPLICATION
WE 372 enhances red berry and floral aromas in red wines. It is recommended for the vinification of most red grape varieties; Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz/Syrah, Pinotage and Pinot noir.
WE 372 is also recommended for the production of semi-sweet white wines, as the fermentation is easily slowed down by lowering the temperature to 10 °C (50 °F).
Fermentation kinetics
- Moderate fermenter
- Conversion factor: 0.57 – 0.62
Technical characteristics
- Cold tolerance: 16 °C (61 °F)
- Optimum temperature range: 18 – 28 °C (64 – 83 °F); temperatures must not exceed 30 °C (86 °F)
- Osmotolerance: 24.5 °Balling/Brix; 13.6 Baumé
- Alcohol tolerance at 20 °C (68 °F): 15%
- Foam production: low
Metabolic characteristics
- Glycerol production: 10 – 12 g/L
- Volatile acidity production: generally lower than 0.3 g/L
- Succinic acid production: may produce ± 1 g/L
- SO2 production: none to very low
- Nitrogen demand: average
Phenotype
- Killer: positive
- Cinnamyl decarboxylase activity: negative (POF-)
Science and Technology
In Cabernet Sauvignon, WE 372 produced the wine with the highest aroma intensity, with the highest red fruit and total fruit (red, black, dried, candied) aroma intensity and that was the most preferred.
Origin
WE 372 is a product of the yeast selection programme of ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
30 g/hL (2.5 lb/1000 gal)
Packaging
WE 372 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.
Explore related solutions:
Looking for a more holistic approach to winemaking? Discover our advanced winemaking solutions related to Legacy WE 372.
Looking for something else?
Visit our Solution section, where we provide expert guidance, popular knowledge, and novel approaches arranged by vinification process. From fermentation to filtration/bottling, we’ve got you covered with solutions to improve every step of your winemaking process.
Discover the ANCHOR range
