ANCHOR yeast choice
How to choose from Anchor yeast portfolio?
Choosing the right yeast is not always an easy task. Here are some tips and simple rules to follow:
- the quality and potential of the grapes, such as the presence or absence of aroma precursors.
- its vinification process and equipment available.
- the oenological parameters such as nitrogen levels, fermentation temperature, alcohol potential, etc.
- Its vinification objectives, as well as the desired type of wine (aromatic revelation, quick market access, ageing, and so on).
- the yeast’s characteristics so that they correspond to the elements defined above.
We created cards that provide visual guidance to aid in the selection of yeast. They are classified by brand and by colour of wine.
Legacy strains for white and rosé
Legacy strains for red
Anchor strains in details
| YEAST PRODUCT | TYPE | WHITE WINE | ROSÉ WINE | RED WINE | PRODUCT CHARACTERISTICS |
|---|---|---|---|---|---|
| EXOTICS MOSAIC | Interspecies hybrid | Complexity and mouthfeel | Mouthfeel | – Intense aromas for complex wines – Partially consumes malic acid – Has pectinolytic activity which contributes to wine clarification | |
| EXOTICS NOVELLO | Interspecies hybrid | Complexity and freshness | Thiols | Freshness and mouthfeel | – Exotic, iconic, fresh and fruity white wines – Enhanced softness – Soft, full-bodied and aromatic red wines |
| ALCHEMY I | Blends | Fruity esters | – Scientifically formulated blend for optimum aromatic profile – Fruity and floral esters, some thiols – Adds to complexity | ||
| ALCHEMY II | Blends | Thiols | – Scientifically formulated blend for optimum aromatic profile – Highest thiol releaser and converter | ||
| ALCHEMY III | Blends | Complexity | – Scientifically formulated blend for optimum aromatic profile – Stable fruity esters with significant aroma contribution – Big producer of phenylethanol for rose aroma and complexity – Good structure and body | ||
| ALCHEMY IV | Blends | Red fruit | Intense red fruit | – Scientifically formulated blend for optimum aromatic profile – Longevity of esters (red wines to be aged) – Significant aroma intensity, especially red fruits – Masks green characters | |
| LEGACY VIN 2000 | Intraspecies hybrid | Complexity and citrous | – Especially suited to barrel fermentations – Complex and aromatic wines – Reliable fermentation | ||
| LEGACY THIOLBLOOM | Intraspecies hybrid | Freshness and thiols | Freshness and thiols | Effective thiol release, creating fruity, fresh and soft wines | |
| LEGACY VIN 13 | Intraspecies hybrid | Fruity esters | Amylic | – High ester producer – Releaser and converter of thiols – Floral and muscat notes – Robust fermenter | |
| LEGACY NT 116 | Intraspecies hybrid | Fresh and fruity | Fresh and fruity | Full-bodied and fruity | – Produces acetate esters (tropical fruit salad) – Zesty citrus and volatile thiols fro white and rosé – Red fruits aromas |
| LEGACY VIN 7 | Natural isolate | Thiols | – Most effective yeast for thiol liberation – Intense aromatics | ||
| LEGACY NT 50 | Intraspecies hybrid | Fruitiness and softness | – Enhances strawberry, raspberry, cherry and blackberries – Blackcurrant and spicy aromas – Masks green characters | ||
| LEGACY NT 202 | Intraspecies hybrid | Structure and complexity | – Stimulates MLF – High alcohol tolerance | ||
| LEGACY NT 112 | Intraspecies hybrid | Structured and dark fruit | Traditional wine style | ||
| LEGACY WE 372 | Natural isolate | Light and fruity | Enhances red berry and floral aromas |
Discover the ANCHOR range
