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A novel yeast for exotic, complex, barrel fermented white wines

ORIGIN
Anchor Exotics SPH is a product of the yeast hybridisation program of The Institute for Wine Biotechnology, Stellenbosch University, South Africa.

APPLICATION
Anchor Exotics SPH is a hybrid between S. cerevisiae and S. paradoxus. S. paradoxus is the closest relative to S. cerevisiae and is found on grapes. This hybrid inherited the aromatic capabilities of both its parents, thereby expanding the aromatic potential and complexity of what pure S. cerevisiaes have to offer. Wines produced by this yeast are described as having exotic aromas and flavours. Anchor Exotics SPH is arecommended for the production of barrel fermented Chenin Blanc, Chardonnay and Viognier. It enhances guava aromas and flavours. It is cold sensitive and ferments at a steady rate in barrels, producing good mouth feel.

FERMENTATION KINETICS
Conversion factor 1 : 0.58 – 0.62

TECHNICAL CHARACTERISTICS
•  Cold tolerance : 16°C (61°F)
•  Optimum temperature range : 16 - 20˚C (61 - 68ºF).
•  Osmotolerance2 : 25 ˚Balling / Brix, 13.9 Baumé
•  Alcohol tolerance3 at 20°C (86°F) 15.5%

METABOLIC CHARACTERISTICS
•  Glycerol production: 9 - 10 g/l
•  Volatile acidity production: generally lower than 0.4 g/l
•  SO2 production: none to very low
•  Nitrogen demand: average
•  Pectinolytic activity: yes

PHENOTYPE
•  Killer: positive

DOSAGE
30 g/hl (2.5 lb/1000 gal)

PACKAGING
Anchor Exotics SPH is vacuum-packed in 250g packets. It must be stored in a cool (5 - 15˚C, 41 - 59ºF), dry place, sealed in its original packaging.

  1. Conversion factor of sugar (°Balling / °Brix) to alcohol (% v/v) is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
  2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast's recommendations in healthy grape must.
  3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.