TROPIC THUNDER | Tropical Flavour Enhancer | Cellar Science

Availability: 14 In stock
£10.56 £8.80

Tropic Thunder | Tropical Flavour Enhancer | Cellar Science | 2oz 56grms approx.

  • Unique amino acid blend activates Ehrlich pathway causing beer and wine yeast to produce tropical flavours
  • Contributes complexity to beer styles like Hazes where tropical flavours are desired. Pairs perfectly with CellarScience HAZY Yeast
  • Contributes tropical complexity to Sauvignon Blanc and Viognier wines when used in conjunction with CellarScience CITRUS Wine Yeast

Enhance tropical flavours in your beer or wine with CellarScience Tropic Thunder. By changing the amino acid mix you feed your yeast you can influence the final flavours yeast produce. To understand why, we have to first explain the Ehrlich pathway which was discovered over 100 years ago by German Biochemist Felix Ehrlich. Yeast absorbs and breaks down a specific set of amino acids very slowly over the course of fermentation. The yeast cells incorporate the amino group into their cell structure, leaving an alpha-keto acid. This acid is turned into fusel alcohol by the yeast and then returned back out into the wort. This production of fusel alcohols via the breakdown of specific amino acids is called the Ehrlich Pathway.

Tropic Thunder For Beer

Fusel alcohol may scare you as a brewer... we get it, you are trained to avoid these! But certain fusel alcohols actually have a really positive effect on the final beer flavour. The idea behind CellarScience Tropic Thunder is we have selected specific amino acids that when fed to your yeast will result in the production of a small amount of fusel alcohols that contribute to the tropical flavours of mango, pineapple, and coconut. Tropic Thunder nutrient is often used to help create complexity in hazy IPA, but feel free to use it in any style where tropical flavours would be welcome—you are only limited by your imagination!

Tropic Thunder For Wine

Tropic Thunder is perfect for Sauvignon Blanc, Viognier and other select styles where tropical fruit flavours are part of your vision. In addition to selecting a thiol releasing yeast strain such as CellarScience CITRUS, Tropic Thunder can help bring complimentary tropical fusel flavours via the Ehrlich pathway. As a part of the overall mix, along with thiols and terpenes, the complexity of Sauvignon Blanc or Viognier is enhanced. Tropic Thunder can also be used in select Chardonnays or any white wines where tropical mango and pineapple flavours are desired. When added at the rate of 0.6 to 2 grams per gallon, Tropic Thunder contributes 3 to 12 ppm of YAN. When using CellarScience FermFed or FermFed DAP Free nutrient blends to power your fermentation, we recommend adding Tropic Thunder on top of these additions.

How to use Tropic Thunder

For beer or white wine add 0.6 to 2 gram per gallon (0.15 to 0.5 grams per litre) directly into the fermenter at the start of fermentation. Perform bench trials to determine optimal usage or start with a dosage of 1.2 g per gal (0.3 g per litre) and adjust as needed on future batches.

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