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Alcotec Aromatic Wine Yeast Complex
Alcotec Aromatic Wine Yeast Complex
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- Alcotec Aromatic Wine Yeast Complex is a dry yeast + nutrient + enzyme mix designed for fruit and grape wines.
- It sits somewhere between a “turbo yeast” and a traditional wine yeast: it uses a wine yeast strain (so you retain much of the fruit/grape character) but with turbo-style nutrition to speed things up.
- It includes a pectic enzyme. This helps break down pectins in fruit, preventing haze/cloudiness in the wine.
Key Features / Specifications
|
Characteristic |
Details |
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Pack / Dose |
Typically 40 g sachet for making 25-50 L of must.В |
|
Ingredients |
Mixed wine yeast, nutrients, vitamins, and pectic enzyme.В |
|
Performance |
Faster than standard wine yeast, due to added nutrients. Designed to begin fermentation within ~24 hours.В |
|
Ideal Starting Temp |
Around 30 В°C (86 В°F) for the must at the start gives good enzyme activity. If much above that, risk harming the yeast. If much below, enzyme works more slowly.В |
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Alcohol Tolerance / Speed |
Some listings mention “14% ABV in 24 hrs” and “extreme performance 24 hr turbo yeast”. (though caution: “turbo” claims often depend heavily on sugar load, temperature, etc.) |
Advantages
- Cleaner Fruit / Grape Flavour: Because it uses a wine yeast strain rather than a heavily modified turbo‐strain, more of the natural aromatic and flavour characteristics of the fruit or grape are preserved.
- Faster Fermentation: The added nutrients and enzymes (especially the pectic enzyme) help speed up the process and reduce problems like haziness or stalling due to pectin.
- Clarity Improvement: The enzyme helps break down pectins, which can cause haze; so you get clearer wine without needing as many clearing/fining steps.
Potential Limitations / What to Watch Out For
- Temperature Sensitivity: Although the enzyme works well at ~30 °C, going much above that risks harming the yeast. Also, if the must is too cool, enzyme activity drops and fermentation is slower.
- Expectations vs Reality: The “turbo-style” claim (e.g. 14% ABV in 24 hrs) depends on having high sugar content, good temp, good nutrients, etc. If any of those are suboptimal, you won’t hit the extremes.
- Enzyme & Nutrient Overhead: Because it includes extra enzyme and nutrients, there might be additional costs vs using plain wine yeast + adding enzyme/nutrients separately. Also sometimes extra clearing might still be needed.
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