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 hybridised yeast. The secret to hybridisation is the understanding that not all yeast strains 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 not very aromatic and does 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, and this is the part about not all yeast strains being equal, its negative traits include being low in sugar and alcohol tolerance, being temperature sensitive and high in nitrogen demand. Through a non-GMO process, called hybridisation, we now naturally select the positive attributes of both yeast strains whilst discarding the negatives. This is why today we produce commercial yeasts, that in total, combine the abundant aromatic potential of S. cerevisiae subsp. cerevisiae with the legendary fermentation capability of S. cerevisiae subsp. bayanus without, remarkably, such negative traits as high nitrogen demands, SO2 production and low sugar tolerance. In this regard Anchor Yeast offers you a total of six hybrid strains for winemaking that are ideal for the making of New World or Technological wines.