Stimula Sauvignon Blanc

Item No. STIMULASAUVIGNONBLAN
Stimulates positive thiol production in aromatic white and rosé wines Stimula Sauvignon Blanc™ is a 100% autolyzed yeast added at the beginning of fermentation, after approximately 2–3°Brix drop. It enhances volatile thiol production in Sauvignon blanc, Chardonnay, Riesling, and Sémillon, as well as
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Description

Stimulates positive thiol production in aromatic white and rosé wines


Stimula Sauvignon Blanc™ is a 100% autolyzed yeast added at the beginning of fermentation, after approximately 2–3°Brix drop. It enhances volatile thiol production in Sauvignon blanc, Chardonnay, Riesling, and Sémillon, as well as rosés made from Syrah, Grenache and Cabernet Sauvignon. Volatile thiols are responsible for the varietal aromas associated with tropical (passion fruit, guava), citrus (grapefruit), gooseberry, and blackcurrant flavors.

Stimula Sauvignon Blanc is particularly rich in calcium pantothenate, thiamin, vitamin B6 complexes, folic acid, manganese and zinc. These vitamins and minerals stimulate yeast uptake of odorless thiol precursors and their subsequent conversion into aromatic volatile thiols (4MMP and 3MH).

Recommended Use: 
To optimize volatile thiols

Recommended Dosage: 
40 g/hL | 3.3 lb/1000 gal
Please view our Sauvignon Blanc Style Guide and Rose Style Guidefor more information regarding dosage and timing of addition.

Usage: 
Mix Stimula Sauvignon Blanc in 10 times its weight of clean, chlorine-free water or juice and add to the fermentation at 2-3°Brix drop. It is essential that the timing of addition is respected. Stimula Sauvignon Blanc is not fully soluble. Stir to maintain suspension before and during addition.

Storage: 
Dated expiration. Store in a dry environment at 18°C (65°F). Once opened, use immediately.

Esters or Thiols: Which Stimula Nutrient Should You Use?

Despite their names, Stimula nutrients can be used on varietals other than Chardonnay or Sauvignon blanc. Which Stimula to use depends on whether esters or thiols are desired.

Esters contribute sweet-fruity aromas and flavors in white, rosé and red wines. It is the synergy of esters that contributes to overall complexity of wine aromas. Recent research has shown that ester production happens in two phases with the majority of esters produced during last two thirds of fermentation. Fermentation esters can be split into two major groups: acetate esters, responsible for rose/floral aromas, and ethyl esters, responsible for red berry/fruit aromas. Although yeast vary in their ability to produce esters (see charts pgs 11-16), ester production is also influenced by nutrient composition and fermentation conditions. Lipids, vitamins and specific amino acids all support ester production which is why Stimula Chardonnay is recommended for all fruity and floral wine styles.Volatile thiols are compounds that contribute tropical notes reminiscent of passion fruit, guava and grapefruit in white wines. Although Sauvignon blanc is the other white varieties like Chardonnay, Colombard, Gewürztraminer, Grenache blanc, Pinot gris, Pinot blanc and Sémillon. Interestingly, the blackcurrant flavor found in red wines like Cabernet Sauvignon, Merlot and Syrah are also due to the presence of thiols. These compounds are released from their bound form due to yeast enzymatic activity, and yeast establish this enzymatic activity very early in fermentation. Using Stimula Sauvignon blanc early in any thiolic varietal can help to optimize the potential of volatile thiol production.
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