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VIN13 is the go-to choice for winemakers seeking to produce fresh, aromatic white wines and vibrant rosés with expressive fruit character
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Whether crafting a tropical Sauvignon Blanc, a crisp Pinot Grigio, or a sparkling wine with clean fruit expression, VIN13 delivers unmatched clarity and aromatic intensity
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Elevate aromatic whites and Rosés with intense tropical expression
VIN13 is a robust hybrid yeast strain developed by the Institute for Wine Biotechnology at Stellenbosch University, South Africa. Renowned for its ability to enhance volatile thiol and ester production, VIN13 is ideal for crafting aromatic white and rosé wines with vibrant tropical and citrus profiles. Its strong fermentation kinetics and low nutrient requirements make it suitable for challenging winemaking conditions and musts lacking aromatic complexity.
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Aromatic Enhancement: Releases high levels of volatile thiols (passion fruit, guava, gooseberry, grapefruit) and esters (pineapple, banana, floral) for intense fruit-forward wines.
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Fermentation Performance: Fast fermenter with low volatile acidity (<0.3 g/L) and minimal SO₂ production, ensuring clean, crisp wines.
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Alcohol Tolerance: Effective up to 17% ABV, allowing complete fermentation in high-sugar musts.
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Temperature Range: Optimal performance between 54°F (12°C) and 61°F (16°C); cold fermentation is advised to preserve aromatics.
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Low Nutrient Requirement: Performs well in musts with limited nitrogen availability.
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Killer Factor: Positive, providing competitive advantage over wild yeast strains.
Applications:
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Aromatic White Wines: Sauvignon Blanc, Chenin Blanc, Chardonnay, Gewürztraminer, Muscat, Albariño.
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Rosé Wines: Enhances berry and citrus notes, contributing to a fresh, lively profile.
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Sparkling Wines: Suitable for Charmat and Traditional Method sparkling wines, ensuring clean, crisp aromatics.
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Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering expressive aromatics.
Flavor Profile:
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Tropical Fruits: Prominent expressions of passion fruit, guava, pineapple, and banana.
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Citrus & Floral Notes: Highlights of grapefruit, lemon zest, and floral undertones.
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Bright Acidity: Maintains crisp, clean acidity for a refreshing finish.
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Pure Fruit Expression: Low volatile acidity keeps the fruit character vivid and fresh.
Usage:
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Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
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Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in low-nitrogen musts.
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Fermentation Temperature: Maintain between 54°F and 61°F to optimize ester production and aromatic clarity.
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Cold Fermentation: Ideal for cool fermentation to preserve fresh aromatics and bright acidity.
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