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.

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		Thiols			– Scientifically formulated blend for optimum aromatic profile – Highest thiol releaser and converter
ALCHEMY III				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			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 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

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