Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa.
Aromatic as well as cold tolerant (10-15°C/50-59°F), VIN 13 also has high alcohol tolerance (16.5% v/v) and low nitrogen requirements (qualities obtained by hybridizing S. bayanus and S. cerevisiae strains). Good choice for restarting stuck white fermentations, especially when fructose levels remain high.
VIN 13 is a very good thiol releaser (guava, passion fruit and grapefruit) and outstanding ester producer. On tank-fermented Chardonnay it promotes pineapple and banana flavors, while on Riesling, Gewürztraminer and Viognier it accentuates floral notes.
The combination of fermentation kinetics and sensory contributions make this strain very suitable for cold-fermented aromatic whites that are fermented to dryness. Do not over inoculate.