AWRI Rosa was selected due to its inherent capability to produce elevated levels of 2 phenylethanol and 2-phenylethyl acetate in all wine styles. These compounds are well known for their rose petal and floral aromas and are present in high concentrations in finished wines made with this yeast.
A Saccharomyces yeast that intensifies the rose/floral compounds of 2-phenylethanol and 2-phenylethyl acetate in wine.
The Australian Wine Research Institute and produced under license by AB Biotek. AWRI 2965
AWRI Rosa has a short to medium lag phase with a medium to fast fermentation speed at temperatures of 15–28°C (59-82°F). At cooler temperatures we advise to turn the cooling off toward the end of fermentation to allow the yeast to ferment dry.
Following years of extensive commercial winemaking trials by Dr Toni Cordente at The Australian Wine Research Institute funded by Wine Australia, the best grape varieties suitable for this yeast appear to be white varietals when there is a need for a strong contribution from the yeast. Pinot Gris, Riesling, Chardonnay, Colombard and Semillon are well suited. AWRI Rosa has been trialled on red grape varietals such as Grenache and Shiraz, however red fruit and berry notes were masked when using this yeast, suggesting that this yeast is more suitable for white grape varietals.
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