In a workshop tasting at the 8th International Cool Climate Symposium held in Tasmania, AWRI Fusion hybrid wine yeast was a clear winner in the tasting with 70% of the preferences (Workshop 2: Taming the Pinot Noir terroir).
The AWRI announced in their 2012 March eNews article ‘use of the new hybrid yeasts is an easy tool for winemakers looking to ‘dial in’ innovative aromas and flavours to their wines’.
AWRI Fusion is part of the Maurivin ‘Next Generation’ innovative range of yeast developed for the modern winemaker. AWRI Fusion has been shown to contribute enhanced mouthfeel and complexity to a wine while imparting aromas of crushed violets. In white wines it has the capacity to release varietal aromatics including peach, nectarine and lemon zest.
These yeasts are commercially available through AB Mauri. For more information contact Ian Walsh at [email protected] or visit: www.maurivin.com
