AWRI 796 Wine and Mead Yeast 50g
AWRI 796 is generally recommended for red wine production,
particularly varietal wines such as Shiraz/Syrah, Cabernet,
Merlot and Pinot Noir. For successful white wine fermentations,
such as Chardonnay, Sauvignon Blanc, Semillon and Riesling,
it is advisable to carefully acclimatise the yeast to low
temperatures prior to and during fermentation, and supplement
the ferment with additions of nitrogen as required. Agitation
and/or increasing the temperatures during the final stages of
fermentation will assist to maintain the yeast in suspension.
CONTRIBUTION TO WINE
AWRI 796 produces low levels of aroma and flavour compounds
and is considered to be reasonably neutral. It is a highly desirable
yeast strain for the fermentation of distinctly varietal wines where
the oenologist desires little or no interference from the yeast strain
over the natural varietal character of the grapes. In red grape juices,
AWRI 796 produces blackberry, plum and raisin aromas (see Yeast
& Shiraz Aromas research information sheet).
RATE OF FERMENTATION
A moderate to rapid rate fermenter at warmer temperatures
20–30˚C (68–85˚F) with a relatively short lag phase. For high
maturity white grape juice of low solids, AWRI 796 may require
careful management and temperature acclimatisation to ferment
at lower temperatures (below 15–18˚C; 59–64˚F) and to successfully
ferment to a high potential alcohol. Under these conditions
it is advisable to allow the temperature towards the end of
fermentations to rise above 15ËšC (59ËšF).
NITROGEN REQUIREMENT
AWRI 796 is technically a low nitrogen consumer and normally
completes fermentation of low YAN musts of moderate maturity
(<13˚Bé) without nitrogen addition. Whites: For high potential
alcohol, low solids fermentations, several additions of nitrogen
(100mg DAP/L) will help produce a high population of healthy yeast.
Reds: AWRI 796 is more tolerant of low nitrogen, high potential
alcohol red musts but will benefit from nitrogen addition. The AWRI
believes that tolerance to low nitrogen in high solids red ferments
is a result of lipids and amino acids which are released from the
skins/solids during fermentation.
