Mangrove Jacks AW4 Wine Yeast

Mangrove Jacks AW4 Wine Yeast

A highly aromatic strain suitable for white & rosé wines, this moderate fermenting yeast confers fragrant aromatic esters to the wine which enhance varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape, or to enhance where the grape itself is lacking.
Note: This yeast is blended with vitamins and minerals to ensure optimum fermentation. Note that supplementation with an appropriate organic or inorganic nitrogen-based nutrient regime is required when using this yeast.

Suitable for Sauvignon Blanc, Semillon, Riesling, Dessert Wine and more.

Aroma Characteristics:
Confers intense, aromatic esters which give powerful, fragrant fruity and spicy notes.

Flavour/Mouthfeel Characteristics:
Aromatic fruity ester contribution is fully apparent in the flavour of wines made using this strain. Moderate glycerol production means some enhancement to body/mouthfeel.

Higher Alcohol Wines:
Not suitable for wines above 14% ABV.

Nitrogen Requirement: Low
Recommended temperature range: 16 – 24°C (61 – 75°F)
Optimum pH Range: 3.0-6.0
Alcohol Tolerance: 14% ABV

Usage Directions:
Do not rehydrate 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 20°C (68°F) 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 20-24°C (68-75°F) unless cold fermenting is desired for flavour/aroma development.
• All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient deficiency. Due care and attention to must/juice preparation is important.

Storage Recommendations: Store in the fridge