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YEAST HYBRIDISATION: NON-GMO HYBRIDISED YEAST What is Yeast Hybridisation? At the heart of our high-performance yeast range is a non-GMO process called hybridisation. A process we know well, as we were the first yeast company in the world to commercialise hybrid wine yeasts.The secret to hybridisation is the understanding that not all strains of wine yeast are created equal. Take, for example, Saccharomyes cerevisiae subsp. bayanus. It is rich in such positives as being a strong fermentor, being sugar and alcohol tolerant, low in nitrogen demand and cold tolerant; the negatives are that it is mostly not very aromatic and can sometimes produce SO2.  However, S. cerevisiae subsp. cerevisiae is another kettle of fish, which complements the weaknesses of S. cerevisiae subsp. bayanus. It is abundantly aromatic and has a higher affinity for fructose. But its negative traits can include low sugar and alcohol tolerance, being temperature sensitive and higher in nitrogen demand. Through yeast hybridisation we now select the off-spring with the positive attributes of both parental yeast strains whilst discarding the negatives. This is why Anchor wine yeasts combine the aromatic potential of S cerevisiae subsp. cerevisiae and the fermentation capabilities of S. cerevisiae subsp. bayanus in one yeast. In this regard, Anchor Wine Yeast offers you a total of eight non-GMO hybrid yeast strains for winemaking that are ideal for withstanding extreme fermentation conditions as well as for optimising wine aroma and flavour. To try out our free yeast trials contact Anchor Wine Yeast. |