Anchor Yeast Selection Chart
GRAPE VARIETY | YEAST | WINE STYLE | FERMENTATION NOTES |
|---|---|---|---|
SAUVIGNON BLANCesters | 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 |