Anchor Wine Yeasts – Cold Fermentations and High sugar musts

Anchor wine yeasts are legendary for withstanding the extreme fermentation conditions of New World or Technological winemaking: cold fermentations, reductive winemaking, and the fermentation of grapes with high sugars.

They do so with such consummate ease, that our yeasts are providing the world's winemakers with newfound complete-fermentation peace of mind.

At the heart of our high-performance yeast success is a non-GMO process called Hybridisation. It is an all-natural method that combines the abundant aromatic potential of Saccharomyes cerevisiae subspecie cerevisiae with the legendary fermentation capabilities of Saccharomyces cerevisiae subsp. bayanus. Remarkably, it achieves all this whilst reducing the negative traits of both, such as high nitrogen demands, SO₂ production and VA production.

Anchor Wine Yeast commercialised the world’s first hybridised yeast in 1993.

Ultimately this explains two things: Why we are the world's largest-selling New World wine yeast brand; and why, when tried, we can promise you that you'll never experience another fermentation like it!

Try our winemaking yeast trials for free and you’ll never use another brand of yeast!