Legacy WE 372
A Saccharomyces cerevisiae yeast for the production of aromatic, supple red wines.
Purpose
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).
Results & benefits
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.
Characteristics
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-)
Download the application data sheet
Your distributorProduct information
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.
Usage
Dosage
30 g/hL (2.5 lb/1000 gal)
Packaging & Storage
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.
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