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Origin: An Aromatic Yeast Blend To Enhance Aroma Intensity & Complexity in White Wines

This document summarizes an aromatic yeast blend called Anchor Alchemy I that was developed by the Australian Wine Research Institute to enhance esters and thiols contributing to fruit, floral, boxwood, passion fruit, grapefruit, gooseberry and guava aromas in white wines. It provides details on the blend's fast fermentation kinetics, temperature and sugar tolerances, low foam and volatile acidity production, and dosage recommendation of 20g/hl for direct inoculation. The blend has been formulated to provide an optimum aromatic profile for white grape varieties such as Sauvignon Blanc, Chardonnay, Chenin Blanc, Verdelho, Riesling and Pinot Gris.

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Hrvoje Košutić
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49 views

Origin: An Aromatic Yeast Blend To Enhance Aroma Intensity & Complexity in White Wines

This document summarizes an aromatic yeast blend called Anchor Alchemy I that was developed by the Australian Wine Research Institute to enhance esters and thiols contributing to fruit, floral, boxwood, passion fruit, grapefruit, gooseberry and guava aromas in white wines. It provides details on the blend's fast fermentation kinetics, temperature and sugar tolerances, low foam and volatile acidity production, and dosage recommendation of 20g/hl for direct inoculation. The blend has been formulated to provide an optimum aromatic profile for white grape varieties such as Sauvignon Blanc, Chardonnay, Chenin Blanc, Verdelho, Riesling and Pinot Gris.

Uploaded by

Hrvoje Košutić
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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An aromatic yeast blend to enhance aroma intensity & complexity in white wines

ORIGIN
Anchor Alchemy I 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 I enhances esters (fruity, floral) and 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, Chardonnay, Chenin
blanc, Verdelho, Riesling and Pinot gris.

FERMENTATION KINETICS
■ Fast fermentation - temperature control is advised
■ Conversion factor1: 0.58 - 0.63

TECHNICAL CHARACTERISTICS
■ Cold tolerance: 12°C (54°F)
■ Optimum temperature range: 13 - 16°C (56 - 61°F)
■ Osmotolerance2: 25˚Balling / Brix, 13.9 Baumé
■ Alcohol tolerance3 at 15°C (59°F): 15.5%
■ Foam production: low

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 to low

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 I 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.
1. Conversion factor of sugar (˚Balling / ˚Brix) to alcohol 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.

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