Vintners Harvest Wine Yeast - AW4 - Germanic aromatic white wines
Imake are changing the name of Vintners Harvest to Mangroves Jacks yeast
Imake are changing the name of Vintners Harvest to Mangroves Jacks yeastSaccharomyces Cerevisiae – The ‘only strain’ for Germanic aromatic white wines.
Vintners Harvest Wine Yeast AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the wine yeast.
AW4 wine yeast is a good fermenter across the range 14 to 30°C (57 -86°F), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 - 25°C (68 -77°F) range and the pH is above 3.0.
Do not re-hydrate Vintner’s Harvest wine yeast before addition, but add directly to the must/juice noting the following:
To avoid extended lag time and risk of bacterial contamination ensure must/juice temperature is above 20degC (68degF) for the start of fermentation and for at least the first 24 hours.
Control fermentation temperature within the range specified for each strain. As a general rule ferment between 20 - 24degC (68-75degF) unless cold fermenting is desired for flavour/aroma development.
All wine yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient insufficiency. Due care and attention to must/juice preparation is important.