AWRI Obsession is most noted for its ability to substantially increase the colour intensity of red wines. Furthermore, the aroma is enhanced and the palate has increased complexity and structure compared with Saccharomyces cerevisiae made wines. This yeast produces more dark fruit flavour and has the capability to mask green characters.
A non-Saccharomyces yeast for sequential fermentation used to increase color and complexity in red wines.
The Australian Wine Research Institute and made under license by AB Biotek. AWRI 3050
CONTRIBUTION TO WINE
AWRI Obsession has a long lag phase compared to Saccharomyces cerevisiae of two to three days; following the start of fermentation, this yeast has a medium to fast fermentation speed at temperatures of 20–30°C (68–86°F).
In applications trials in Australia in 2017 and 2018 it was shown that red grape juices are ideal for this yeast. Merlot, Cabernet Sauvignon and Shiraz wines made with this yeast produce more intense dark fruit characteristics compared to Saccharomyces cerevisiae wines. AWRI Obsession is ideal for winemakers with a desire to enhance the quality of their wine.
Tell us about your project needs, and we can select the right ingredient for your application, together.
When you sign up for our mailing list, you’ll receive all the latest news and updates from RCNA.