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An aromatic yeast blend to enhance aroma intensity & complexity in white wines ORIGIN Anchor Alchemy II is a scientifically formulated blend of wine yeast strains. It has been developed in collaboration with the Australian Wine Research Institute (AWRI). APPLICATION Anchor Alchemy II enhances volatile thiols (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines. This effect is the result of the synergistic action of the specific yeast strains used in the blend. The ratio of the yeast strains in the blend has been scientifically formulated to provide this optimum aromatic profile. It is recommended for vinifying white grape varieties such as Sauvignon blanc, Colombard, Chenin blanc and Verdelho. FERMENTATION KINETICS • Fast fermentation - temperature control is advised • Conversion factor : 0.58 - 0.63 TECHNICAL CHARACTERISTICS • Cold tolerance: 12° C (54° F) • Optimum temperature range: 13 - 16° C (56 - 61° F) • Osmotolerance : 25° Balling / Brix, 13.9 Baumé • Alcohol tolerance at 15° C (59° F): 15.5% • Foam production: low to medium METABOLIC CHARACTERISTICS • Glycerol production: 5 - 7 g/l • Volatile acidity production: generally lower than 0.5 g/l • SO2 production: none to very low • Nitrogen requirement: average PHENOTYPE • Killer: positive and negative (propagation instead of direct inoculation will distort the ratio of the blend) • Cinnamyl decarboxylase activity: low positive (POF+) DOSAGE 20 g/hl (2 lb/1000 gal): direct inoculation only PACKAGING Anchor Alchemy II is vacuum-packed in 1kg packets. It must be stored in a cool (5 - 15° C, 41 - 59° F), dry place, sealed in its original packaging. |
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