Anchor Yeast Selection Chart


GRAPE VARIETY

YEAST

WINE STYLE

FERMENTATION NOTES

SAUVIGNON BLANC 


esters
VIN 13
Tropical fruit salad and passion fruit aromas and flavors
 Rich and ripe style
Not suitable for barrel fermentation
 Inoculate at 59°F, let temp. increase to 64° F. 
 After 2 - 3° Brix decrease the temp. to 55° F over 48 hours

ALCHEMY I
Tropical fruit salad, guava, and passion fruit aromas and flavors “Australian style” S. blanc
Not suitable for barrel fermentation
 Inoculate at 59°F, let temp. increase to 64° F.
 After 2 - 3° Brix decrease the temp. to 55° F over 48 hours
thiols
ALCHEMY II
Guava, passion fruit, grapefruit, gooseberry, and lychee aromas and flavors “New Zealand style” S. blanc
Not suitable for barrel fermentation. 
Inoculate at 59°F, let temp. increase to 64° F. 
After 2 - 3° Brix decrease the temp. to 55° F over 48 hours




PINOT GRIS

VIN 13, NT 116
Rich and ripe 
Pinot gris style





PINOS GRIGIO

ALCHEMY I
Fresh and fruity
 Pinot grigio style





CHARDONNAY

(Tank fermentation)
ALCHEMY I
Tropical fruit and citrus aromas and flavors- medium bodied, fresh, and fruity style
55 ° F – 59 ^ F

VIN 13
Fruity pineapple aromas and flavors – medium bodied, fresh, and fruity style
55 ° F – 59 ^ F




CHARDONNAY 

(Barrel fermentation)
VIN 2000
Produces citrus, mango, papaya, and fresh pineapple aromas and flavors- rich and ripe style
Good fructose utilization, low vitamin demand

exotics
Stone fruit, lychee, fruit salad, and passion fruit Icon wines
Very cold sensitive, stimulates MLF, good mouthfeel




VIOGNIER

(Tank fermentation)
VIN 13
Enhances floral and fruity aromas. 
Most reliable for sugars exceeding 25 ° B
55° F - 59° F

ALCHEMY I
Very aromatic, fresh, and fruity style





VIOGNIER

 (Barrel fermentation)
VIN 2000
Enhances floral and fruity aromas.
Not suitable for sugars exceeding 25° B
If sugars exceed 25° B, use VIN 13 instead, maintaining a low fermentation temperature




RIESLING

VIN 13
Fruity and floral aromas


ALCHEMY I
Fruity and citrus aromas





ROSÉ

VIN 13
Enhances red berry aromas for all red varieties
Cold ferment for best results




CABERNET SAUVIGNON

WE 372
Enhances red berries and floral aromas
Initial sugars must not exceed 25° Brix

NT 116
Wood matured traditional style
Fast fermentation – control temp. at 25° C

NT 202
Enhances red berries and minty aromas
Stimulates MLF 
Good fructose utilization
Starts very slow after cold-soaking
Fast fermentation- control temp. at 25° C

NT 112
Enhances black currant aromas
Recommended to be used on wines destined for micro-oxygenation
Good fructose utilization
Produces SO2- can delay MLF




MERLOT

WE 372
Enhances strawberry, cherry, raspberry, and black berry aromas
Intial sugars must not exceed 25° Brix

NT 50
Any style with sugars exceeding 25° Brix
Fast fermentation- control temp. at 25° C

NT 202
Enhances red berries aromas
Stimulates MLF
Fast fermentation - control temp. at 25° C

exotics
Fruity and floral, very complex
 Icon Wines
Very cold sensitive, large producer of glycerol at high alcohols, stimulates MLF




SHIRAZ

WE 372
Enhances red berries and floral aromas
Initial sugars must not exceed 25° Brix

NT 116
Enhances black berry and black currant aromas
Fast fermentation – control temp. at 25° C
Suitable for sugars exceeding 25° B

exotics
Releases thiols(blackcurrant), floral, fruity, and complex
Icon wines
Very cold sensitive, large producer of glycerol at higher alcohols, stimulates MLF




PINOT NOIR

WE 372
Enhances strawberry and cherry aromas
Initial sugars must not exceed 25° Brix

NT 50
Enhances raspberry and chocolate aromas
Fast fermentation – control temp. at 25° C




ZINFANDEL

NT 202
Fruit driven style with firm tannic structure
Stimulates MLF
Good fructose utilization Fast fermentation – control temp. at 25° C
Suitable for sugars exceeding 25° B

NT 50
Enhances berry aromas
Fast fermentation – control temp. at 25° C
Suitable for sugars exceeding 25° B

NT 112
Enhances black currant aromas
Recommended to be used on wines destined for micro-oxygenation
Good fructose utilization, Produces SO2- can delay MLF
Suitable for sugars exceeding 25° B




MALBEC

NT 202
Fruity and good structure
Stimulates MLF
Good fructose utilization
Fast fermentation –control temp. at 25° C
Suitable for sugars exceeding 25° B

NT 50
Ripe fruit, plums, and black fig, soft tannins
Fast fermentation – control temp. at 25° C
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